Vegan Ginger Snaps

Vegan Ginger Snaps

(recipe adapted from here)

2/3 cup olive oil
1 cup sugar
1 T flax seed, ground
3 T water
4 T molasses
2 cups flour
2 t baking soda
1/2 t salt
1 1/2 t cinnamon
2 t ginger
1/3 cup coarsely granulated sugar, for dipping

1. Preheat oven to 350.
2. Mix ground flax seeds with water, and set aside.
3. Combine 1 cup of sugar, oil, and molasses, then add the flax mixture and stir until combined.
4. Sift together flour, baking soda, salt, cinnamon, and ginger.
5. Add the flour to the wet mixture, about a 1/2 cup at a time, mixing well after each addition.
6. Dip tops of rounded spoonfuls of dough in sugar and set on baking sheet, about two inches apart. Use the back of a fork to flatten slightly.
7. Bake for 8-10 minutes, and let cookies cool slightly before removing from the pan.

Makes about 24 cookies.

I find that 8-9 minutes makes a chewier cookie, while 9-10 minutes makes a crispier cookie. I prefer mine crispy, but Brad and Ariana like them chewy.

If you're not vegan, you can find the original recipe here: Olive Oil Cookies.