Vegan cinnamon and ginger cookies

Vegan cinnamon and ginger cookies

Ingredients

• 1 flax egg (3 tbsp ground flaxseed + 1 tbsp water)
• 3 cups plain flour
• 2 tsp bicarbonate of soda
• 3 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• ½ tsp ground cloves
• Pinch of black pepper
• ½ tsp salt
• ¾ cup soy butter
• 2/3 cup dark brown sugar
• ¼ cup apple cider vinegar
• 1/3 cup maple syrup

Method

1. Make the flax egg by mixing the ground flaxseed and water and leave to sit for 10 mins.
2. In a large mixing bowl, combine the flour, bicarbonate of soda, cinnamon, ginger, cloves, pepper and salt.
3. In a stand mixer, cream the butter and the sugar.
4. Add the flax egg, apple cider vinegar and maple syrup and mix until combined, scraping down the sides to make sure everything gets mixed in well.
5. Place the cookie dough the middle of a large piece of cling film and roll into a sausage shape, sealing at both ends.
6. Place in the fridge for 1 hour (or in the freezer for 10 mins).
7. Remove the clingfilm and cut the dough into 1 cm thick rounds.
8. Place on a baking sheet lined with baking paper and sprinkle a little more sugar over the top.
9. Bake for 15 mins until set.
10. Allow to cool on a wire rack before transferring to an air-tight tin.