Low Sodium Vegan Gingerbread Cookies

Total time1 hr 44 min

Prep time20 min

Cook time24 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp black pepper
½ cup vegan butter, softened
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 ½ cups powdered sugar, sifted
2–3 tbsp plant-based milk

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!