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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.
Vegan gingerbread cookies
Prep Time: 60 mins
Cook Time: 20 mins
- 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
- 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.
- Sift together the flour, baking powder, spices and salt.
- When the syrup cooled down, gradually stir in the dry ingredients until well blended and smooth.
- Wrap the dough in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use additional flour to avoid sticking.
- Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto baking sheet.
- Bake for 10 to 12 minutes in the preheated oven. Transfer to wire cake racks to cool completely.
- When cool, the cookies can be frosted with the icing of your choice.
Store in airtight container so they remain soft.