2 c ap flour
1 3/4 tsp ground ginger
1 tsp cinnamon
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1 c dairy free butter
1/3 c molasses
1 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla extract
1
bag (9-10oz) dairy free chocolate chips
In the bowl of a stand mixer, cream dairy free butter and sugars together until light and fluffy.
Add vanilla extract and egg and mix on medium until combined.
Add remaining ingredients except chocolate chips and mix until a very soft dough forms. Add the chocolate chips and stir by hand.
Chill the dough in the fridge for at least 30 minutes but up to 2 hours.
Preheat oven to 350° F and line a baking sheet with parchment paper.
Scoop out 1 1/2-2” balls and roll slightly in your hands until a round ball forms. Place on the sheet approximately 2” apart.
Bake for 12-14 minutes until edges are starting to get darker golden. Leave on the pan to cool for 10 minutes before transferring to a cooling rack to cool completely.
Enjoy!
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