Easy Vegan Gingersnaps (1-Bowl)

Ingredients: – ½ cup vegan butter (1 stick) – ¾ cup brown sugar – ¼ cup black strap molasses – 1 teaspoon vanilla extract – 1 ½ cups gluten free 1:1 baking flour - I used Bob's Red Mill

Ingredients: – 1 teaspoon baking soda – ¼ teaspoon salt – 2 teaspoons ground ginger – 1 teaspoon cinnamon – ¼ teaspoon nutmeg – ¼ teaspoon ground cloves

In a large bowl, combine room temperature vegan butter and brown sugar. Mix using a dough blender, hand mixer, or stand mixer until well combined.

Add vanilla extract and black strap molasses. Mix well. Add gluten free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Stir and refrigerate for at least 1 hour to overnight.

Scoop out a spoonful of cookie dough with a spoon or scoop. Roll into a 1" ball. Place on the parchment-lined baking sheet. Repeat with the rest of the dough.

Bake at 350°F for 14-16 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They will firm up as they cool.

Click to get the recipe @ createmindfully.com