Ingredients
Scale
DRY:
- 1 1/4 c. (135g) Tapioca or oat flour
- 1 1/2 c. All purpose gf flour, we like using namaste or bobs red mill
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. dried ground ginger
- 1/2 tsp. ground cloves
WET:
- 3/4 c. vegan butter softened (170 g / 6 oz.)
- 1 c. light brown sugar packed (216 g)
- 1/4 c. molasses (56 g)
For the plant-based egg:
- 1 tsp oil
- 2 TB water
- 1 TB baking powder
Topping:
- 1/3 c. granulated sugar for rolling(77 g)
Instructions
- Preheat oven to 375.
- Thoroughly mix dry ingredients, then incorporate all wet ingredients till a wet dough forms.
- Make 34-36 balls of dough (about 1.5TB of dough per cookie), and roll them in sugar.
- Then, place them 3 inches apart on a baking sheet lined with parchment paper. Bake 7-8 mins or till the cookie just begins to look flat.
- Let sit in baking sheet 5 mins and transfer to cooling rack to finish cooling. Refrigerate in an airtight container for up to 3 weeks, or freezer for 3 months.
- Prep Time: 8
- Cook Time: 8