Classic gingerbread cookies made vegan

with egg replacer and vegan margarine. Vegan gingerbread cookies are perfect for a Christmas cookie exchange. Then again, why wait for the holidays? Vegan gingerbread cookies are wonderful year-round.

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes 

Ingredients:

• 1 cup margarine (make sure it’s vegan margarine!)
• 1 cup sugar
• Ener-G Egg Replacer for 1 egg
• 1 cup molasses
• 2 Tbsp apple cider vinegar
• 5 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tbsp ginger
• 1 1/2 tsp cinnamon
• 1 tsp cloves
• 1/2 tsp nutmeg

Preparation:

Beat together the vegan margarine and sugar in a large bowl. Add egg replacer, molasses and vinegar and set aside.

In a separate bowl, sift together the remaining ingredients. Combine with margarine mixture and stir until well mixed.

Refrigerate for at least two hours or overnight. This will help the mixture become firm.

Pre-heat oven to 375 degrees. Form mixture into 1/2 inch balls and flatten, or, roll out onto floured surface and cut into shapes using cookie cutters.

Place on cookie sheets and bake for 6-8 minutes until done.