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)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, sift together flour blend, cinnamon, gingerbread spice, baking powder (Carob) and sea salt.
- Set aside.
- In the bowl of stand mixer, beat together protein powder, syrup, coconut oil, coconut milk and vanilla until smooth.
- Add flour mixture and continue to mix for 3-4 minutes.
- Use hands to knead dough until it comes together. Form into a disc and wrap in plastic wrap.
- Refrigerate dough for minimum 1 hour.
- Roll with rolling pin until as flat as you like (they will rise!)
- Cut dough using cookie cutter
- Carefully place cookies on prepared baking sheets
- 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 https://vanillacrunnch.com/vegan-gingerbread-cookie/
3.5.3208