Vegan gingerbread cookies! Soft, chewy, and full of gingerbread flavor, these cookies will soon become a staple at your house. They’re super healthy and super delicious! They’re the perfect Christmas cookie in my opinion. Read on for the recipe!
My friend Patrick has created a vegan Christmas cookie recipe ebook with 10 delicious Christmas cookie recipes. Recipes include chocolate stuffed hazelnut cookies, fig roll cookies, hazelnut stars, mini shortbread cookies, orange spritz cookies, palmier cinnamon cookies, snowball cookies, red velvet crinkle cookies and shortbread sandwich cookies. He normally sells the cookbook for $10 (just $1 a recipe), but he gave me a 10% off code to share with you guys (ruthannebigleywellness), so it’s just $9 for all 10 recipes! If you want to check out the recipe ebook, go here!
Now, on to the gingerbread cookies! This recipe is from Patrick’s cookbook. Shared with permission.
1 TBSP ground flaxseed + 3 TBSP water
3 cups all-purpose flour
3⁄4 cup coconut sugar
1 tsp ginger powder
2 tsp cinnamon
1⁄2 tap anise powder
1/2 tsp clove powder
1/2 tsp nutmeg powder
1⁄2 tsp baking powder
1⁄4 tsp baking soda
1⁄4 cup coconut oil, melted
1⁄4 cup applesauce
1⁄4 cup molasses
2 TBSP plant-based milk
Icing or melted chocolate to decorate
In a small bowl combine flaxseed and water. Mix well and set aside for 10 minutes.
In a large mixing bowl combine dry ingredients and whisk until well combined.
In a separate bowl mix together all wet ingredients. Stir well and add wet ingredients to dry ingredients and mix until dough forms.
Divide the dough in half, shape each half into an oval disk, wrap each disk in foil, and refrigerate for about an hour.
Preheat oven to 350 and line two baking sheets with parchment paper.
Using a cookie cutter cut into a desired shape and place on the lined baking sheet.
Bake for 9-11 minutes. Allow to cool completely before decorating with melted chocolate or icing of choice.