Vegan Ginger Snap Cookies

• 56g Vegan Butter (Naturli Vegan Block)
• 200g Brown Sugar (I have used icing sugar too with good results)
• 75g Molasses
• 1/2 tsp Vanilla Extract
• 250g All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Ground Cloves
• 2-3 tbsp non dairy milk (I use oatly)
• 50g Brown Sugar for rolling

Method

Mix all dry ingredients together.

Mix all wet ingredients together.

Be sure to cream the sugar and butter together first.

Shape into cookies. I weigh mine so they are all an even size. To do this weigh the total mixture and divide by how many cookies you want e.g. 600g / 15 cookies = 40g each.

Bake in the oven at 180˚C for 12 minutes. But keep an eye on them at about 10 minutes depending on how reliable your oven temperature is.