Xmas In Your Mouth Vegan Gingersnaps

Adapted from Vegan with a Vengeance
Baking time: about 17 minutes

1 cup whole wheat pastry flour
1 cup all-purpose white flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup molasses
1/2 cup coconut oil, melted over low heat
1/4 cup almond milk
1 cup organic cane sugar
1 teaspoon vanilla extract

sugar glaze:
1 cup organic powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl, sift together all the dry ingredients (flour, salt, baking soda, cinnamon, cloves, ginger) except the sugar. In a separate bowl, whisk together the wet ingredients (coconut oil, molasses, almond milk, vanilla) with the sugar. Then, add the wet ingredients to the dry ingredients and mix well.

Using a slightly rounded scoop or spoon, scoop dough onto a parchment paper lined cookie sheet. Gently flatten.

Bake for 9 minutes, rotate, and then bake for at least 8 minutes more. Do not overcook. For smaller cookies, reduce baking time.

To make the glaze, place the powdered sugar in a bowl and add a very small amounts of water, whisking to incorporate, until the right consistency is achieved. It takes very little water, so be careful when adding.

Once the cookies are done baking, place on a rack to cool. Then, drizzle with the powdered sugar/water glaze. Enjoy!