Vegan Gingerbread Cookie Recipe
It doesn't matter what time of year it is; gingerbread cookies are always a welcome addition. These vegan gingerbread cookies have as much taste and flavor as traditional cookies that use butter and all-purpose white flour. What's better is that this recipe is suitable for various diets. You can't go wrong with a classic gingerbread cookie recipe. The combination of traditional spices and chewy texture is timeless.
Equipment
- Bowl
- Oven
- Parchment Paper
- Cookie-cutter
- Baking tray
- Sieve
- Whisk
Ingredients
- 3 cups buckwheat flour
- ½ cup maple syrup
- 6 tbsp applesauce
- 1 chia egg (recipe: how to make a chia egg)
- ¼ cup molasses
- 1.5 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 tbsp ginger (or more depending on how much of a kick you want)
- 2 tsp vanilla
- 1.5 tsp baking powder
- ¾ tsp baking soda
- 1 tsp orange zest (finely grated, option)
Icing
- 1 cup powdered sugar
- 1 tbsp agave nectar
- 1 tbsp almond milk
- ¼ tsp vanilla extract
Instructions
Prep Instructions
- Mix the flour, cinnamon, cloves, nutmeg, ginger, baking soda, and baking powder in one bowl.
- Mix the maple syrup, molasses, chia egg, applesauce, and vanilla in another bowl.
- Add both bowls of ingredients together until combined and uniform.
- Wrap the dough in plastic and refrigerate for 2 hours.
Icing
- Sift the sugar into a bowl. then, add almond milk, agave syrup, and vanilla extract and whisk until smooth and glue-like
- Set aside; this is your icing to cover the cookies after cooking.
Cooking Instruction
- Preheat the oven to 350°
- Sprinkle flour over parchment paper and roll the dough until it's ¼ inch thick.
- With a cookie cutter, cut the cookies and transfer them onto a lined baking tray.
- Bake for about 8 minutes.
- Let cool before removing from the tray, and apply the icing.