I am afraid this is the next gingerbread post coming your way and I apologize for all coming until Christmas.
So this is a very traditional easy vegan gingerbread cookies recipe I adapted from Sarah from Sarah Bakes
I made some changes myself and thought they turned out pretty well! For the first badge, I just used all-purpose flour and they turned out very light in color. I wanted them to have more brownish, so I replaced 3/4 of the flour with chestnut flour and added a tbsp of CAROB POWDER to the dough.
Feel free to make them as brownish as you like. Let me know how yours turn out and what flour you used. Last note is on the baking powder. I might or might have not used too much so they turned out pretty fluffy and big. Perfect for the Christmas tree, though! Just reduce the amount of baking powder to 1/2-1 tsp in case you want to have them more flat.
For the frosting, you can use a “frosting pen” from the store or simply mix non-dairy milk (I suggest full-fat coconut milk because it has the prettiest white) with powdered sugar.
As you can see my cookies have little holes. I made them in order to put christmas strings through and attach them on the christmas tree. You can use a plastic straw in order to make the holes.
- 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)