Vegan Gingerbread Cookies with Chocolate Chips
Ingredients
- 2 cups whole meal flour
- 1/2 cup brown sugar
- 2 tsps ground ginger
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup vegan butter, softened
- 1/4 cup molasses
- 1/4 cup applesauce
Preparation
In a large bowl, add all the dry ingredients. Stir to combine; set aside.
In another bowl, add all the wet ingredients - beat or whisk until fully combined.
Pour the wet ingredients into the large bowl. Stir until a dough forms, adding a little flour at a time if it’s too sticky. Don’t add too much flour.
Lightly flour a flat surface. Place the dough onto the surface and knead a few times, until the dough ball is smooth.
Wrap the dough in plastic wrap; refrigerate for at least 2 hours.
Preheat the oven to 170 degrees Celsius.
Lightly flour a flat surface. Knead the dough a couple times, then use a rolling pin to roll the dough out to about 1/4 inch thick. Use cookie cutters to cut the dough (or you can roll the dough into balls and flatten slightly for round cookies). Roll the leftover dough into another ball; repeat the rolling and cutting steps until all dough is used. Add some chocolate chips if desired.
Place the cookies on baking paper on a baking tray. Bake for 12-15 mins. Note, the cookies will harden as they cool so you don’t want to over cook them! Enjoy!
