- 1 flax “egg” (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
- 1/2 cup (1 stick) vegan butter
- 1/2 cup coconut sugar
- 1/2 cup blackstrap molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour, plus extra for rolling out the dough
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons Ground Cinnamon
- 1 1/4 teaspoons Ground Ginger
- 1/4 teaspoon fine sea salt
- 2 tablespoons vegan butter
- 1 cup organic powdered sugar, sifted
- 1-2 tablespoons plain unsweetened almond milk
- In a small bowl, stir together the ground flax and warm water. Set aside for 3-5 minutes to thicken.
- In a large mixing bowl, cream together the vegan butter, sugar, molasses, apple cider vinegar, vanilla, and flax “egg” on medium-high speed for 30 seconds, or until combined. Mix in the flour, baking soda, cinnamon, ginger, and salt until just combined. The dough should be very thick.
- Wrap the dough in plastic wrap and chill it for 1 hour in the freezer.
- Once chilled, divide the dough in half and roll it out between two pieces of parchment paper, flouring the bottom piece of parchment paper and top of the dough as needed to prevent the dough from sticking. The rolled dough should be about 1/4-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape.
- While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 8-10 minutes, or just until the edges begin to turn a darker brown. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.
- Prepare the icing: In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the almond milk 1 tablespoon at a time until the texture is thick but pliable. Transfer the icing to a sandwich-sized sealable bag. Squeeze out any air, then seal the bag. Use scissors to cut a tiny hole (about 1 mm) in one of the bottom corners.
- Decorate the cookies however you like. Leftover cookies should be kept covered and stored at room temperature (up to a few days).
* We found this recipe on the PicklesnHoney blog!