(FROSTING NOT PICTURED BUT INCLUDED IN RECIPE)
The BEST, Most Addicting, Vegan Gingerbread Cookies
You will need:
- Gingerbread Man Cookie Cutters
- Parchment Paper
- 1 Large Baking Sheet
Ingredients:
1.) 3 Cups of All Purpose Flour
2.) 1/2 Tablespoons of Baking Powder
3.) 1 Teaspoon of Baking Soda
4.) 2 Flax Eggs (See Notes)
5.) 1 Tablespoon of Ground Ginger
6.) 1 Teaspoon of Ground Cinnamon
7.) 1/2 Teaspoon of Ground Nutmeg
8.) 1/4 Teaspoon of Ground Clove
9.) 1/2 Teaspoon of Salt
10.) 3/4 Cup of Coconut Sugar or Brown Sugar
11.) 1/2 Tablespoon of Vanilla Extract
12.) 3/4 Cup of Molasses
For the Frosting:
- 1 cup of powdered sugar or erythritol
- 1/2 to 2 tablespoons of plant milk.
Instructions:
1.) Add all dry ingredients to a bowl, mix together.
2.) Add your wet ingredients (vanilla, flax eggs, and molasses). Fold in well. If your mixture is still too dry, add a very small splash of plant milk. If it’s too sticky, add a pinch of flour.
3.) Use your hands to form the dough to a large ball.
4.) Once you have your dough ball, sprinkle some flour on a clean, hard surface, and roll out thinly with a rolling pin (about 1/4 an inch thick).
5.) Cut your gingerbread men. Gather the dough between the cuts, re-roll it and cut more . Repeat this process until you have used all the dough.
6.) Transfer your gingerbread men to a baking sheet lined with parchment paper.
7.) Preheat your oven to 350 degrees Fahrenheit and place your cookies in the freezer for about 10 minutes until your oven is preheated. While waiting, mix your frosting ingredients in a bowl, and set in the freezer.
8.) Once preheated, bake for 11-13 mins. Rove the cookies from the baking sheet, and allow them to cool off first if you are frosting.
9.) Pour your chilled frosting into a piping bag and frost them anyway you like!
10.) Store in an airtight container and enjoy! No Refrigeration required.
NOTES:
1.) 1 Flax Egg = (1 Tablespoon of Ground Flax Seed + 3 Tablespoons of Water)
2.) If your dough is too dry, add a splash of plant milk or water.
3.) If your dough is too sticky, sprinkle in a bit of flour.
5.) Freezing your frosting a little bit first will make it much easier to work with. If you don’t, your frosting will be very runny and hard to work with, however, will eventually dry on the cookie.
6.) You can add color to your frosting by adding just a dash of beet powder for red and just a dash of spirulina/wheatgrass powder for green. You really don’t need more than a pinch. Anymore and you may taste it.
If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all 🙂 Lastly, have fun with it and get creative!
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