Chewy Vegan Gingersnaps

• 1/3 cup + 2 tbsp. Extra Virgin Olive Oil
• 1/2 cup Brown Sugar
• 1/4 cup Granulated Cane Sugar  (+ more for rolling)
• 2 tbsp. Maple Syrup
• 4 tbsp. Unsulphured Molasses
• 1 tsp. Vanilla Extract
• 1 1/2 cups + 2 tbsp. All Purpose Flour
• 1 tsp. Baking Soda
• 1 1/2 tsp. Ginger, (freshly grated or ground)
• 1 1/2 tsp. Ground Cinnamon
• 1/4 tsp. Ground Nutmeg
• 1/4 tsp. Salt

‍

1. Preheat oven to 350F. Line two baking pans with parchment paper.
2. In a mixing bowl, add together the extra virgin olive oil, brown sugar, granulated cane sugar, maple syrup, molasses, and vanilla extract. Beat for 1 minute on medium speed.
3. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ginger, nutmeg, and salt. Add in two batches into olive oil mixture on a low speed. Increase mixing speed to medium for 1 minute.
4. Using 1-2 tablespoons of dough per cookie, roll them into balls with your hands then roll them into a small bowl with granulated sugar to coat.
5. Evenly distribute the cookies on the prepared baking pans, then very lightly press each cookie down (just a little bit!) with the palm of your hand.
6. Bake for 12-15 minutes (the longer = the crispier) until crackly on top. Cool for at least 10 minutes. Enjoy!

‍