Ingredients
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2 cups wheat flour or 2 cups buckwheat flour
2 teaspoons baking soda
1/2 teaspoon salt (prefer sea salt)
1 teaspoon cinnamon
2 teaspoons grated fresh ginger
1/2 teaspoon ginger powder
1/2 teaspoon clove
3/4 cup coconut oil
1 cup raw sugar (turbinado)
2 tablespoons flax seeds (milled flax)
1/4 cup water, boiling*
1/4 cup molasses
2 tablespoons applesauce
turbinado sugar, for dipping
Preparation
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*Mix the 2 tablespoons of milled flax with 1/4 cup boiling water and allow to sit for 10 minutes. This will be referred to as Flax Goo later in directions.
Directions:
Preheat oven to 350.
Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix.
Form into 1 inch balls, dip just the top into turbinado sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes. Let the cookies cool for just a few minuntes on the sheet before transfering them to a cooling rack. Don't over cook or they will be hard when they cool.
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