In a bowl mix egg or flax egg with coconut sugar, molasses, vanilla and coconut oil. Mix well. Add the cinnamon, ginger, cloves, nutmeg, salt, and mix until smooth. Now add spelt flour, baking soda, and mix for about 1 minute until combined. Now take a spoon or cookie scoop and place cookie dough on a baking sheet. Place the cookie dough in the fridge for at least 2 hours. When chilled, preheat oven to 175 °C and bake for 9 minutes. Sprinkle with coconut sugar and serve with vegan ice cream.
Ingredients
- 2 cups spelt flour (or 1 cup buckwheat and 1 cup spelt)
- 1 egg (VEG: 2 Tbsp flax meal mixed with 3 Tbsp water and left aside)
- 1 cup coconut sugar
- 1/2 cup coconut oil in liquid state
- 1/3 cup dark molasses
- 1 Tbsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- pinch of salt
