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Soft and Chewy neat egg Gingersnaps

Soft and Chewy neat egg Gingersnaps

The neat egg makes for a modern plant-based version of old-fashioned molasses cookies that will fill your home with the sweet smells of the holidays!

SERVINGS: Makes 2 dozen cookies.

INGREDIENTS:

1 cup brown sugar
1 cup plant-based butter, softened
¼ cup molasses
1 neat egg, prepared
1 tsp. Vanilla extract
2 ½ cup flour
2 tsp. Baking soda
1 tsp. Cinnamon
1tsp. Ground ginger
½ tsp. Salt
¼ cup sugar for coating

DIRECTIONS:

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.

Using an electric mixer, beat together the brown sugar, butter, molasses, and neat egg until fluffy and well combined.  Add the vanilla.

In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, and salt.  Gradually add flour mixture to butter mixture and thoroughly combined, but do not over mix.

Roll rounded tablespoons of the dough into balls, place on a cookie sheet 1 ½ inches apart.

Bake for approximately 14 minutes.  Cookies will be soft to the touch but will firm up slightly as they cool.  Pour a glass of plant-based milk for dipping and enjoy!

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