Chewy Gingerbread Cookies



Makes approximately 4 dozen small cookies


  • 3 cups all-purpose flour

  • 2 1/4 teaspoons ground ginger
  • 1 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 1 flax egg*
  • 3/4 cup blackstrap molasses
  • 1 cup organic sugar
  • 2 tablespoons maple syrup
  • 3/4 cup vegan butter, softened
  • 1 teaspoon vanilla extract
  • Organic granulated sugar for dipping

*Mix 1 tablespoon flaxseed meal with 2 1/2 tablespoons water, stir, and let sit 15 minutes to thicken


  1. Preheat oven to 350°F. Line two large baking trays with parchment paper.
  2. In a medium bowl, whisk the dry ingredients together (flour through baking powder). 
  3. In a large bowl, using an electric mixer, whip the vegan butter until light and fluffy. Add the flax egg, molasses, sugar, maple syrup, and vanilla and beat until well combined.
  4. Working in batches, gradually beat the flour mixture into the wet mixture. Switch to a wooden spoon if the mixing gets too tough.
  5. Using a tablespoon, roll dough into small discs. Dip each disc into a sugar and place on baking trays.
  6. Bake in the preheated oven for 10 minutes and cool on a wire rack for 15 minutes.