Gingerbread Cookies

 

 

There’s no Christmas without gingerbread cookies, am I right?

 

 

I have some good news for you. They can be made with all plant-based ingredients and they need way less effort than the regular ones.

 

 

Oh, I almost forgot the most important thing. They’re grandma-approved. 

Now you have no excuses to make the most delicious, perfectly spiced gingerbread cookies.

 

 

 

You can make them a little more fancy with the icing. For this I simply mixed some powdered sugar with almond milk.

 

Happy Holidays!

 

 

Vegan gingerbread cookies

Prep Time: 60 mins

Cook Time: 20 mins

Ingredients:

  • 1/2 cup brown sugar
  • 1 cup water
  • 2 tbsp coconut oil
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • pinch of salt

Method:

  1. In a saucepan combine the sugar, coconut oil and the water. Bring to a boil, then simmer the mixture on low heat for 10 minutes constantly stirring, then pour into a mixing bowl and let the syrup cool to room temperature.
  2. Sift together the flour, baking powder, spices and salt.
  3. When the syrup cooled down, gradually stir in the dry ingredients until well blended and smooth.
  4. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use additional flour to avoid sticking.
  7. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto baking sheet.
  8. Bake for 10 to 12 minutes in the preheated oven. Transfer to wire cake racks to cool completely.
  9. When cool, the cookies can be frosted with the icing of your choice.

    Store in airtight container so they remain soft.

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