SOFT GINGERBREAD COOKIES {vegan, gluten free}

I have to admit, I’m SO excited to share this recipe! I’ve been testing it for a while and it’s everything you want a ginger biscuit to be: soft, sweet, festive and perfectly spiced. They’re completely vegan and gluten free; and the ultimate christmas biccie! You’re gonna love these. Make sure you tag your Instagram images with @ginabnutrition or hashtag #ginabnutrition so I can see your creations!

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INGREDIENTS


Dry:

  • 1 cup buckwheat flour
  • 3/4 cup ground almonds (simply grind almonds in your blender – make sure they’re finely ground down with no chunks)
  • 1/4 cup demerara sugar
  • 1-2  tsp ground cinnamon
  • 2-3 tsp ground ginger
  • Pinch sea salt

Wet: 

  • 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water and left to set for 5-10 mins)
  • 1/3 cup coconut oil
  • 3 tbsp blackstrap molasses
  • 1 tsp vanilla extract
  • 1 tbsp plant milk

METHOD

  1. Start by preheating the oven to 180C and lining a baking sheet with parchment paper.
  2. Next, heat up your coconut oil in a small saucepan until liquified. Take off the heat and whisk in the flax egg, molasses and vanilla extract until well combined.
  3. In a medium sized mixing bowl; add all the dry ingredients and stir.
  4. Pour the wet mixture into the dry bowl and stir well. A thick, doughy mixture should start to form. At this point, add in the plant milk and use your hands to properly form the dough. It should be a dense, slightly sticky mixture. If the mixture is too dry, add in more milk.
  5. Scoop out handfuls of the dough and roll into a ball with your hands and flatten slightly, then place on the tray.
  6. Place in the oven and bake for 10-12 minutes until golden brown. They should be soft on the inside – keep in an airtight container. Enjoy!

GINGERBREAD COOKIES

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