Vegan Gingerbread Cookies
These vegan gingerbread cookies are made with fresh ginger for a slightly spicy twist. With warming spices, brown sugar, and molasses.
Servings: 30 cookies
Equipment
- Measuring cups and spoons
- 2 mixing bowls
- Parchment paper
- Baking sheet
Ingredients
- 1 tablespoon Ground Chia or Flax mixed with 3 tablespoons water
- 2 ½ Cups Spelt Flour I used half Whole and half White
- 1 ½ teaspoons Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cardamom
- ¼ teaspoon allspice optional
- ¼ teaspoon black pepper optional
- ⅛ teaspoon Ground Clove
- ¼ teaspoon Sea Salt
- ½ teaspoon Baking Soda
- ½ cup fancy Molasses
- ½ Cup brown sugar
- 4 tablespoons Coconut Oil melted
- 2 tablespoons Almond Butter
- 1 ½ - 2 tablespoons Grated Fresh Ginger
Instructions
- Make the chia or flax egg by mixing it with the water in a small bowl. Set aside to gel for 5 minutes.1 tablespoon Ground Chia or Flax mixed with 3 tablespoons water
- While the egg is thickening, melt the coconut oil and mix the dry ingredients. Add the flour, spices, salt, and baking soda to a large mixing bowl.2 ½ Cups Spelt Flour, 1 ½ teaspoons Ground Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cardamom, ¼ teaspoon allspice, ¼ teaspoon black pepper, ⅛ teaspoon Ground Clove, ¼ teaspoon Sea Salt, ½ teaspoon Baking Soda
- Add the flax egg to another bowl with the molasses, brown sugar, melted coconut oil, almond butter, and fresh ginger. Mix well to combine.½ cup fancy Molasses, ½ Cup brown sugar, 4 tablespoons Coconut Oil, 2 tablespoons Almond Butter, 1 ½ - 2 tablespoons Grated Fresh Ginger
- Add the molasses mixture to the dry ingredients and mix to combine. The dough will be sticky.
- Roll the dough out between two sheets of parchment paper to ¼ inch (5 mm) thick, then refrigerate until firm, about an hour (if you don't have space in your fridge for something so big, refrigerate in the bowl before rolling).
- Once the dough has chilled, preheat the oven to 350°C (180°C) and line a baking sheet with parchment paper. Cut the chilled dough into shapes and place them onto the prepared baking sheet.
- Bake the cookies for 7-9 minutes, until just lightly golden around the edges. If you have dough scraps, bring them back together and re-roll to repeat the process. If the dough warms up, it will have to be chilled again.
- Cool the cookies for 10 minutes on the baking sheet before removing to cool fully on a wire rack. Vegan gingerbread cookies will keep for about a week in a sealed container at room temperature.
Notes
If you feel that your gingerbread isn't spicy enough, it might be due to old spices (many on the shelves are already old and have lost a lot of flavour). You can increase the amounts.
You can bake multiple baking sheets full of cookies at once if you have a fan-forced oven. Otherwise bake one sheet at a time.
Nutrition
Serving: 1cookie | Calories: 87kcal