Emulsifier Free Vegan Gingerbread Cookies

Total time1 hr 44 min

Prep time20 min

Cook time24 min

4.5

(9)

Emulsifier Free Vegan Gingerbread Cookies

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
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.

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