Ginger Molasses Rye Cookies

Name: Ginger Molasses Rye Cookies
Ingredients: 1/2 cup vegan butter; 3/4 cup light brown sugar packed; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon vanilla extract; 1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water; 1/8 cup molasses; 1 cup spelt flour; 2/3 cup rye flour white, or plain rye flour; 1/4 cup ginger diced crytallized

14 ingredients

5 steps

Ingredients

1/2 cup vegan butter
3/4 cup light brown sugar packed
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water
1/8 cup molasses
1 cup spelt flour
2/3 cup rye flour white, or plain rye flour
1/4 cup ginger diced crytallized

Directions

1

Prep your egg replacer and set aside. Line two cookie trays with parchment paper.
2

Cream the vegan butter with sugar, molasses and spices, be sure to blend well. In another bowl, mix the dry ingredients. Add about a cup of the dry ingredients to a food processor and then, add the diced crystallized ginger and pulse several times to the ginger into smaller pieces.
3

Add the dry ingredients to the wet and with a hand beater mix until the dough is somewhat smooth. Put the mixture in the fridge for about an hour.
4

Preheat oven to 350. Remove the dough from fridge and drop by teaspoon full to cookie sheets about an inch apart. Bake for about 13-14 minutes. Be sure not to overbake.
5

Store in a closed container and they will keep for several days.