Gingersnaps

I seem to be on a dessert kick. Sad commentary to my lack of motivation to cook dinners lately!

2 c. organic evaporated cane juice sugar
1 ½ c. organic canola oil
2 flax meal “eggs”
½ c. organic molasses
4 c. organic spelt*
4 tsp. aluminum-free baking soda
1 Tbsp. ground ginger
2 tsp. organic ground cinnamon
1 tsp. sea salt

Additional organic evaporated cane juice

Directions:
In a mixing bowl, combine sugar and oil; mix well.
Add “eggs” and beat well.
Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into ¾-inch balls and roll in evaporated cane juice.
Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.

Notes:
*Spelt is not considered gluten-free, but can sometimes be used by people that are gluten sensitive.

At Christmastime, I have dipped these in white baking chips (2 bags, 12 oz. each) melted with ¼ c. shortening. Of course, this nullifies the vegan and dairy-free aspect of the cookies. Our family loves them plain.

One batch can make 14 ½ dozen at the size recommended. We make them bigger so they come out softer, but it makes a lot less.