Vegan Gingerbread Cookies Submitted by Claire Walters - Raw Blend

A delicious and crispy gingerbread cookie to whip up for the festive and holiday season! So easy to make and they’re vegan friendly!

Ingredients

Ingredients – Gingerbread

  • 1 flax egg (1 Tbsp flaxmeal + 2.5 Tbsp Water)
  • 1/2 cup coconut sugar
  • 1/4 cup almond butter
  • 3 Tbsp molasses
  • 1/4 cup Nuttelex
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 ¼ – 1 ¾ cup gluten free flour baking

Ingredients – Icing

  • 2 cups icing sugar
  • 1 Tbsp melted nuttelex
  • 1-2 Tbsp nut milk

Method

  1. Prepare flax egg by mixing Flaxmeal and water and let rest for 5mins
  2. Add softened butter, molasses, almond butter, sugar, salt, spices, baking soda and beat on low
  3. Add flour to the baking mix and stir with a wooden spoon until well combined.
  4. Cover and chill the dough for at least one hour (preferably overnight)
  5. Preheat oven 176 C
  6. Carefully roll out dough to a little thicker than 1/8 inch between two sheets or baking paper, generously sprinkling the bottom layer and the top layer of the dough with flour before rolling
  7. Don’t roll too thin or it will be too crisp. You’ll Ginger SNAP your dudes!
  8. Remove the top sheet of baking paper and cut your dough using cookie cutters
  9. Dip them in flour to ensure that the dough doesn’t stick to the cutter
  10. Freeze your cut out shapes for around 5 minutes to help them firm up
  11. Transfer your cookies to a baking tray and leave about 2 inches in between as they will expand
  12. Bake for around 10mins or until they appear only slightly browned on the edges
  13. They’ll continue to firm up as they rest on the pan
  14. Rest on the tray for around 5 minutes and then transfer them to your cooling rack
  15. Once they have cooled you can decorate them
  16. Mix your icing ingredients together and then pop it into a piping bag
  17. Make little faces of cover them completely in icing. It’s totally up to you!
  18. Store covered at room temperature for a few days or freeze them for longer term storage
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