Vegan Gingerbread Cookies
  • 2¾ cups all-purpose gluten-free flour (or replace ¾ with chestnut flour as I did in the second badge)
  • 1 tsp ground cinnamon
  • 1 tsp gingerbread spice
  • 1 tsp vanilla extract
  • 1.5 tsp baking powder
  • ½ tsp fine sea salt
  • 1½ cups vegan protein powder (vanilla) Substitute with organic powdered sugar
  • ¼ cup agave syrup
  • ⅓ cup coconut oil, soft
  • ¼ cup almond milk (or full-fat coconut milk)
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, sift together flour blend, cinnamon, gingerbread spice, baking powder (Carob) and sea salt.
  3. Set aside.
  4. In the bowl of stand mixer, beat together protein powder, syrup, coconut oil, coconut milk and vanilla until smooth.
  5. Add flour mixture and continue to mix for 3-4 minutes.
  6. Use hands to knead dough until it comes together. Form into a disc and wrap in plastic wrap.
  7. Refrigerate dough for minimum 1 hour.
  8. Roll with rolling pin until as flat as you like (they will rise!)
  9. Cut dough using cookie cutter
  10. Carefully place cookies on prepared baking sheets
  11. Bake for 8-10 minutes depending on your oven (they will get harder once cooled down)
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at