⅓cupvegan buttersoftened at room temp, I use Earth Balance in the red tub.
⅓cupvegan cane sugar
⅔cuppacked brown sugar
¼cupnon-dairy milkI use SILK Almond.
1teaspoonvanilla
2tablespoonmolasses
DRY INGREDIENTS:
1 ½cupunbleached all purpose flour
1Pinchof sea salt
¾teaspoonbaking soda
1teaspoonginger powder
ROLL IN:
⅓cupvegan cane sugar
OR dip side in melted chocolate once baked and cooled
Instructions
Pre-heat the oven to 350˚ F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the vegan butter (if not already room temp, let it sit for 15 minutes to soften) then add the sugars and mix it up, last add the milk, vanilla and molasses and mix well.
Add flour and the rest of the dry ingredients to the wet ingredients, then mix it all up until well combined.
Roll into balls and roll in sugar (if desired, but totally recommend!) and place on lined baking sheet. (I use two sheets and put 6-12 on each sheet depending on size of cookie, I got 21 cookies from this batch)
Bake for 17 minutes and remove and let cool completely on baking sheet. (at least 15 minutes)
Notes
Store in a sealed container for 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!