Chewy Vegan Ginger Cookies

So I made these a few times over Xmas for all my vegan peeps to enjoy. I like recipes with spices in them and this one does not disappoint in the spice category. They are a bit chewy, so don't be fooled and over-bake them, take them out of the oven when they're still a little soft- but set. You can find the original recipe on Lunch Box Bunch's blog.

2 cups flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
1/4+ cup water (see notes)
1/4 - 1/3 cup molasses
1/3 cup melted vegan buttery spread
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder

Notes:
* I used white whole wheat flour from Trader Joe's. Any flour variety will work though.
* Adding more molasses will make the cookies darker and bolder. But don't add more than 1/2 cup - because the flavor will be too strong. Molasses is bold.
* If you sub the butter spread w/ veg oil like canola, add in an extra dash of salt.
* If your dough seems too dry - simply add water in 1 tsp intervals until the dough meshes perfectly - in a Playdough like consistency.

Directions:

1. Preheat the oven to 375 degrees.

2. Soften the vegan butter spread in the microwave. Set aside.

3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.

4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger and water.

5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.

6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps - roll the dough out thin, cut into thin circle shapes and bake.)

7. Bake at 375 for 8-10 minutes. Fluffy, but not hard. Cookies will firm up when they cool. Note: do not over-bake - or you will get gingerSNAPS instead of cookie chews.

8. Allow the cookies to cool at least 15 minutes before serving. They will harden as they cool as well as overnight.

Photo Credit: Lunch Box Bunch