Directions

Prepare flax egg by whisking together flax powder and water in a small bowl. Set aside. In a medium sized bowl combine all dry ingredients: flour, baking soda, baking powder, salt, ginger. cinnamon, and cocoa powder and set aside. In a large bowl or the bowl of a stand mixer, add coconut sugar, molasses, vegan butter, vanilla extract, and flax egg. Mix for 1 minute on low speed until butter is creamed. Scrape down sides of the bowl if needed. Add dry ingredients one cup at a time, mixing on medium speed for about 30 seconds after adding each cup. Scrape down sides as needed. Refrigerate cookie dough for 20 minutes. While dough is chilling, line 2 baking sheets with parchment paper and sprinkle each sheet with a thin layer of turbinado sugar. Preheat oven to 350F. Remove dough from fridge once chilled and form approximately 1.5 tbs sized balls with hands. Flatten balls into about 1/4″ thick disks using palms and sprinkle both sides with turbinado sugar. Place disks about 1.5″ apart on cookie sheets. Bake for about 8-10 minutes. Check cookies toward end of baking time to make sure bottoms do not burn. (Tip: vegan molasses cookies will not crack on top) Allow to cool completely before handling. Makes 18 cookies. Store up to 2 days in an airtight container.