Vegan Gingerbread Cookies - Three Ways
Three delicious vegan recipes: whether you're craving the classic gingerbread cookies, seeking a quick and easy option, going for gluten-free, or opting for a very healthy and oil-free treat, we've got you covered.
Time to read: 7 mins | Time to make: ~1 hour | Yields: varies
Almost Classic Vegan Gingerbread Cookies
This alternative uses a combination of molasses and coconut sugar, which gives a sweet, caramel flavor; we added peanut butter as our personal touch and kept it #bithealthier by using whole wheat flour.
Ingredients
1 tablespoon flaxseed meal
2.5 tablespoons water
1/4 cup (60 g) vegan butter
1/4 cup (64 g) peanut butter
1/4 cup (60 ml) molasses
1/2 cup (80g) coconut sugar
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups (180 g) whole-wheat flour
Method
Make the flax egg: combine the ground flax seeds and water in a small bowl. Let sit for at least 10 minutes.
In a large mixing bowl add flax egg, vegan butter, peanut butter, molasses, coconut sugar, ginger, cinnamon, and nutmeg.
Beat with a hand mixer or (if you are strong) whisk to combine.
In a small bowl, add salt and baking soda to whole wheat flour.
In batches, add the flour mix into a wet mix and mix with a wooden spatula or (on low with a hand mixer)
The dough should be soft but hold shape and not sticky.
Turn the cookie dough onto the work surface, bring it into a dough ball, form a disk, and chill it for 1 hour.
Preheat oven to 350°F (180°C) Line large baking sheets with parchment paper. Generously sprinkle the workstation with flour before rolling. Carefully roll out the dough to be about 1/4 inch with a rolling pin.
Cut out shapes. Gently transfer the cookie to the baking sheet. Leave 1 inch between the cookies for spreading.
Roll any of the remaining dough back into a ball and roll it out again, 1/4 inch thick. Sprinkle work surface with flour to avoid sticking as the dough warms with additional rolls. Cut out shapes and transfer cookies to a sheet with a spatula.
Bake the cookies in oven for 8 minutes or until they appear slightly browned on the edges. They'll continue firming up as they sit on the pan. Let cool for 2-3 minutes, then transfer to a cooling rack.
Maple Almond Flour Gingerbread Cookies
Healthier spin on cookies with almond flour and maple syrup. Delicious and actually good for you.
Ingredients
Just shy of 2 1/2 cup (250 g) almond flour
2 tablespoons brown rice flour
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/2 teaspoon nutmeg
1 tablespoon coconut oil
7 tablespoons (100 ml) maple syrup
Method
Place all of the gingerbread ingredients into a food processor and blitz until well combined.
Once combined use your hands to roll the mixture into one large ball – place in the fridge to cool for 30 minutes.
Once the mixture is cool, remove from the fridge and sprinkle a worktop with flour.
Next, roll the mixture out into 1/4" thick sheet and begin to cut out your gingerbread biscuits. Place cookies on parchment paper lined baking sheet.
Preheat the oven to 350°F (180°C) and bake for 10-12 minutes until golden.
They'll continue firming up as they sit on the pan. Let cool for 2-3 minutes, then transfer to a cooling rack.
Very Healthy Gingerbread Cookies
Super healthy, super delicious.
Ingredients
Flax egg
1 tablespoon flaxseed meal
2..5 tablespoons water
Dry
2 cups (200 g) oat flour*
1/4 cup (30g) tapioca starch
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
Wet
1/4 cup (60ml) maple syrup (honey)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
Method
Make the flax egg: in a small bowl, combine the ground flax seeds and water. Let sit for at least 10 minutes.
In a medium-sized bowl, add the dry ingredients, oat flour, tapioca, cinnamon, spices, salt and baking soda. Mix well and set aside.
In another bowl, add maple syrup, applesauce, vanilla extract, and flax egg. Whisk it up nicely.
Add the dry ingredients to the wet ingredients, and using a wooden spoon, mix until the dough starts to form.
Gently knead the dough into a ball. Shape into a disc, and place it covered in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll out the dough to a 1/4-inch thickness.
Cut out gingerbread man shapes and place them on a parchment paper-lined baking tray. This is gluten-free and fat-free dough so it is very fragile, I suggest you cut out shapes from the edges first for easier removal.
Bake cookies at 350°F (180°C) for 10 minutes. They'll continue firming up as they sit on the pan. Let cool for 2-3 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
