Ginger Molasses Rye Cookies

• 1/2 cup vegan butter
• 3/4 cup light brown sugar packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water
• 1/8 cup molasses
• 1 cup spelt flour
• 2/3 cup rye flour white, or plain rye flour
• 1/4 cup ginger diced crytallized

1. Prep your egg replacer and set aside. Line two cookie trays with parchment paper.
2. Cream the vegan butter with sugar, molasses and spices, be sure to blend well. In another bowl, mix the dry ingredients. Add about a cup of the dry ingredients to a food processor and then, add the diced crystallized ginger and pulse several times to the ginger into smaller pieces.
3. Add the dry ingredients to the wet and with a hand beater mix until the dough is somewhat smooth. Put the mixture in the fridge for about an hour.
4. Preheat oven to 350. Remove the dough from fridge and drop by teaspoon full to cookie sheets about an inch apart. Bake for about 13-14 minutes. Be sure not to overbake.
5. Store in a closed container and they will keep for several days.

butter, light brown sugar packed, baking soda, salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, vanilla, egg replacer mixed, molasses, flour, rye flour, ginger

Taken from www.yummly.com/recipe/Ginger-Molasses-Rye-Cookies-1657521 (may not work)