Vegan Soft Ginger Cookies!

First off, I'm Felicia, my Mom and I decided to share our recipes, our experiences, and reviews on other recipes. 

My Mom (Vonda), Dad (Bob), boyfriend Ed, and I decided to start eating healthier back in December 2011. We switched totally to organic foods, including meat. My Uncle Greg sent us a movie, Forks Over Knives; it opened our eyes to what the food industry is really doing to our health, the environment, and the animals. Reality. 

Lets move on to our first recipe! 

Something perfect for the holidays. When we went vegan we thought we could never have these cookies again and I was so upset. Then we researched how to bake without eggs, milk, and  butter. EASY! :D

Soft Ginger Cookies Recipe:

- all ingredients are organic. GO ORGANIC! :)

Yields 24 cookies

2 1/4 cups of unbleached flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup earth balance butter

1 cup sugar

flaxseed egg replacer (down below)

1 tablespoon water

1/4 cup molasses

1 tablespoons sugar

1) Preheat oven to 350 degrees F. 

2) First, make your egg replacer. Add 1 tablespoon of fine ground flaxseeds with 3 tablespoons of water.

Mix till thick and gelatinous.

 3) In a medium bowl sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

4) In a large bowl, cream together butter and 1 cup of sugar until light and fluffy. Add the flaxseed mixture and cream together. 

5) Stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

6) Shape dough into walnut sized balls, roll them into the remaining 2 tablespoons of sugar. Place cookies about 2 inches apart on an ungreased cookie sheet, and flatten slightly. 

7) Bake for 8-10 minutes in preheated oven. Wait 5 minutes then put them on a wire rack till cooled.

8) ENJOY!