Soft Gingerbread Cookies (Vegan & Gluten Free)
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.
Ingredients
Dry Ingredients
- 1 Cup Buckwheat Flour
- 3/4 Cup Ground Almonds (grind almonds in a blender)
- 1/4 Cup Demerara Sugar
- 1-2 tsp Ground Cinnamon
- 2-3 tsp Ground Ginger
- 1 Pinch Salt
Wet Ingredients
- 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 Non Dairy Milk
Instructions
- Start by preheating the oven to 180c
- Line a baking sheet with parchment paper
- 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
- (In a medium sized mixing bowl) Add all the dry ingredients and stir
- 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
- Scoop out handfuls of the dough and roll into a ball with your hands and flatten slightly, then place on the tray
- Place in the oven and bake for 10-12 minutes until golden brown
- They should be soft on the inside