Vegan Gingerbread Cookie Recipe
We have a blog exclusive plant-based Gingerbread Cookie Recipe for you!
The holidays have arrived and we want to inspire you to bake plant-based this season.
This classic gingerbread cookie recipe is one that you can’t go wrong with making for your loved ones.
The traditional spices and chewy texture is the perfect combination.
Don’t get me wrong, you can totally enjoy this recipe any time of year because gingerbread cookies are indeed a classic.
We’ve put our own spin on this special recipe to have it reflect closely to our whole-food plant-based guidelines as possible. Certainly, with the holidays we do make exceptions to enjoy a bit more sweetness in our life!
To clarify, this recipe is for the seasoned baker or anyone that has a little more time on their hands in the kitchen. For instance, I’ve brought these tasty gingerbread cookies to a holiday work lunch, and they were a hit!
Especially with the gluten-free crowd!
Before you dive into this recipe!
We wanted to remind you that recently we’ve released a Whole-Food Plant-Based Christmas Menu in our Plant Ahead Meal Prep Program. Our Christmas Menu included a Christmas Tree Salad, Creamy Butternut Squash & Carrot Soup, Yuletide Carrots, Mashed Potatoes + Gravy and Mushroom Wellington.
It is not too late to get this featured Christmas Menu in our Plant Ahead meal plan because once you’ve signed up, you’ll receive all of our previous meal plans. If your feeling stuck on what to make this holiday season, we are here to help.
Gingerbread CookiesPin Recipe
- Hand Mixer
- Parchment Paper
- 2 cups buckwheat flour
- ½ tsp baking powder
- ½ tsp all spice
- 1 tsp ground ginger
- 1 tsp clove ground
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp sea salt
- 1 Flax Egg
- ⅓ cup nut butter
- ⅓ cup organic fancy molasses
- ¼ cup soy milk
- ⅓ cup coconut sugar or cane sugar
- In a large mixing bowl combine buckwheat flour, baking powder, sugar and spices.
- Prepare your flax egg ( 1 flax egg 1 tbsp ground flax 3 tbsp water in a small bowl let sit for 5 minutes or more )
- With hand mixer start mixing dry ingredients and then slowly add in, nut butter, molasses, soy milk and flax egg till dough consistency (The dough will be very sticky)
- Take 2 pieces of parchment paper and add one slab of dough to each.
- Take 2 additional pieces of parchment paper and layer this on top of the dough.
- Note Layering Method: Parchment paper-dough-parchment paper.
- Now with a rolling pill, roll out the dough while it is in between the two pieces of parchment paper. (The dough will be sticky, therefore this is important!)
- Refrigerate overnight.
- Now preheat the oven at 350F and remove the dough sheets from the fridge.
- Remove the top layer of parchment paper slowly and start cutting out the shapes you desire with cookie cutters or roll into cookie balls!
- Note:(Remember this dough will be sticky, therefore be patient while handling it)
- Bake in the oven for 10-15 minutes.
- Let cool and you're ready to frost if you desire! Note: These cookies are best kept in the fridge in a sealed container.