Vegan Ginger Cookies

Step 1

Preheat oven to 350 and line a rimmed baking sheet with unbleached parchment paper.

Step 2

Finely chop chocolate and set aside in a shallow bowl.

Step 3

Combine flour, baking soda, baking powder, ginger, cinnamon, cloves and salt in a medium sized bowl. Mix thoroughly. You'll want to make sure baking powder is evenly distributed throughout.

Step 4

In a small bowl, mix together wet ingredients (tahini, molasses, maple syrup and vanilla) until well combined.

Step 5

Pour wet ingredients into the dry and mix until just combined.

Step 6

Portion out cookies: Scoop* 1-2 Tablespoons of dough out and drop into bowl of chopped chocolate. Turn cookie over so chocolate is on top and place on prepared cookie sheet, leaving 2-3" between cookies so they have room to spread.

Step 7

Bake in preheated oven for 10 minutes.

Step 8

Let cookies cool for 5 minutes on tray, so chocolate isn't so gooey, and then transfer to a wire rack and allow cool completely before storing.

Step 9

Cookies will stay good at room temperature for up to a week, or in the freezer for 3 months.