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Ingredients:
½ cup plant based butter
½ cup + 1 Tbsp brown sugar
¼ tsp cinnamon
¼ tsp ground ginger
1/8 tsp anise
1/8 tsp pepper
1 tsp vanilla
1 flax egg (1 Tbsp ground flax
seed + 2 Tbsp water)
1 tsp vanilla
1 cup + 2 Tbsp whole wheat
flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
2 Tbsp sugar for rolling
Utensils:
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop
Stand or hand mixer
Mixing bowls
Whisk
Recipe Instructions
Kitchen Safety Tips:
Always use an oven mitt!
Be sure to add any attachments to your mixer before you plug
them in.
Step 1: Preheat & Prep
Preheat oven to 350°
Add 1 Tbsp ground flax and 2 Tbsp water to a small bowl or ramekin, stir, and set aside.
Step 2: Cream Butter & Sugar
Add brown sugar, butter, ginger, cinnamon, pepper, and anise to bowl and mix with a hand mixer for about 3 minutes, until everything is combined and fluffy.
Step 3: Vanilla & “Egg”
Stir your ground flax and water mixture.
Add vanilla and flax egg to butter and sugar mixture and mix until fully incorporated.
Step 4: Dry Ingredients
Add whole wheat flour, baking powder, baking soda, and salt to a mixing bowl and whisk to combine.
Add dry ingredients to the bowl with wet ingredients and mix with a spatula to combine.
Step 5: Scoop & Roll
Use a cookie scoop roll dough into a ball. Roll dough ball in granulated sugar to coat. Place 12 cookies on a parchment lined baking sheet.
Step 6: Bake & Enjoy!
Bake at 350° for about 10 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before serving.
Enjoy!!
