- 2 cups AP Flour (I used whole wheat)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp all spice
- 1/4 tsp clove powder *1 tsp vanilla extract
- 3 tbsp soy milk
- 1/2 cup cane sugar
- 1/2 cup light molasses (do not use blackstrap) (I used 1/4 cup light molasses, 1/4 cup date syrup)
- 1/4 cup + 2 1/2 tbsp roasted almond butter
Preheat oven at 350F.
Put dry ingredients into a large mixing bowl and add wet ingredients.
Mix well until a dough forms.
Cover dough and place in the fridge for at least 1 hour or overnight.
Roll dough out until it’s 1/4” thick on a floured surface and cut cookie shapes into it.
Bake cookies for 11 minutes (crispy on the edges) or 8 minutes (soft cookie).
You must log in or register to comment.