Red Meat Allergy Friendly Vegan Gingerbread Cookies
Total time1 hr 44 min
Prep time20 min
Cook time24 min
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Learn more āIngredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the dough
- 2 Ā¼ cups all-purpose flour
- 1 tsp baking soda
- Ā¼ tsp salt
- 2 tsp ground ginger
- 1 Ā½ tsp ground cinnamon
- Ā½ tsp ground cloves
- Ā¼ tsp black pepper
- Ā½ cup vegan butter, softened
- Ā½ cup packed dark brown sugar
- ā cup unsulfured molasses
- 1 tsp vanilla extract
For the icing
- 1 Ā½ cups powdered sugar, sifted
- 2ā3 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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