Soft Vegan Gingerbread Cookies

reading time: ca. 1 min




I am a sucker for anything baked anyway (cake, cookies, pancakes, waffles, you name it), but gingerbread gets me every time. If it weren't for my blog, this batch of gingerbread cookies wouldn't even have lasted the day, haha! 

The recipe is very simple, and the cookies are incredibly soft, chewy, and - most importantly - vegan AND gluten-free!

Christmas is just around the corner, but i'm in South Africa with Mr Fox at the moment enjoying the midsummer sun, so here's something more appropriate for Christmas time that i shot earlier this month. When one of my flatmates came into the kitchen, following the scent of Christmas that was coming from our oven, he tried a cookie and couldn't believe it when i told him they were actually vegan. He was like: "What? But they taste like real gingerbread!" Hehe :)

So turn on your favourite cheesy Christmas music, get into the kitchen and get baking! And if you don't feel like baking, there will be a RAW vegan Gingerbread Cookies recipe later on ;)

SOFT GINGERBREAD COOKIES

adapted from Wendy @One Green Planet 

Preparation time: 20 mins (+ 2 hours refrigeration)
Main ingredients: almonds, buckwheat
difficulty level: easy
makes: 20-25 cookies
suitable for: vegan, lactose-free, gluten-free, soy-free

Ingredients

2 cups nut flour or gluten-free all-purpose flour - i used 1 cup ground almonds, and 1 cup spelt flour
1 ½ tsp baking powder
½ tsp sea salt
½ tsp nutmeg, ground
1 tbsp cinnamon, ground
1 tsp ginger, ground
½ tsp cloves, ground (optional)
1/5 cup sunflower oil
1/2 cup cane sugar
1 tsp stevia extract (optional)
1/4 cup plant-based milk (i used soy milk, but almond milk would be best)


Instructions

If you are using nut flour, i would suggest you make your own. That's super easy: just grind your nuts (i'm using almonds) in a high-speed blender or a food processor until it forms a fine flour, and you're good to go!

In a large bowl, whisk together all dry ingredients: flour, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Set aside.

In another bowl, beat sunflower oil and sugar together for 2 minutes. To the oil/sugar mixture, add the plant-based milk. Continue to mix for 1 minute.

Combine dry and wet ingredients in one bowl and mix until a stiff dough is formed. Then knead the dough into a big ball, wrap in plastic wrap and refrigerate for 2 hours, or overnight. You might place it onto a small plate because at least in my case the dough began to leak a little bit due to the oil.

Once refrigerated, take out the dough. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Now you can begin to play. Either roll the dough into balls of approximately equal size and slightly flatten into a disk shape. Or use cookie cutters to achieve your desired shape! I actually spread the entire dough onto the parchment paper, then baked it and cut it out afterwards because the dough was pretty moist and sticky. 

Bake in the oven for 10 minutes.

Store in an airtight container (or eat straight away, lol).




Maisy



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