Vegan Gingerbread Cookie Recipe By Meral Jibouri
Healthy ✔ Vegan ✔ Refined Sugar Free ✔
It’s beginning to look a lot like Christmas! What better way to get into the festive mood than with baking delicious desserts that are healthy and tasty?! Meral Jibouri, Certified Holistic Nutrition Coach and Whole-food, Plant-based Blogger, has prepared vegan gingerbread cookies that are perfect for the holidays! Soft, chewy, and deliciously spiced, they're fun to make, fun to decorate, and fun to eat.
Here’s what you need and how to make them.
You will need:
- Hand or Electric Mixer
- 2 Bowls
- Festive Cookie Cutter
- Baking Tray & Baking Sheet Paper
- Pipping Bag (optional)
You can find most of the ingredients listed below at Mint Basil Market.
- 1 Flax Egg (3 tbsp. Warm Water Mixed with 1 tbsp. Ground Flaxseeds)
- 3 Cups Whole Wheat Flour
- 1 1/2 tsp. Baking Powder (No Added Aluminum)
- 1/2 tsp. Baking Soda
- 1 tbsp. Ginger Powder
- 2 tsp. Cinnamon Powder
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Nutmeg Powder
- 1/2 tsp. Salt
- 1/4 Cup Date Syrup
- 1/2 Cup Maple Syrup
- 1/4 Cup Almond Butter
- 1 tsp. Vanilla Extract
- 1/4 Cup Apple Sauce
Vegan Royal Icing (Optional)
- 1 Cup Icing Sugar
- 1-3 tbsp. Water
Make a flax egg by mixing 1 tbsp ground flaxseed and 3 tbsp water. Refrigerate for 15 minutes to thicken.
In a mixing bowl, whisk whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
In another bowl, add date syrup, maple syrup, almond butter and vanilla extract and mix using hand or stand mixer. Add your flax egg and apple sauce and mix. While the mixture is still going on low speed, add your dry ingredients slowly. Chill the dough in the fridge for 1 hour.
Preheat the oven at 180 degrees Celsius.
Sprinkle some flour on the table and place your dough. Separate into 4 pieces and roll out. Using a cookie cutter, make the desired shapes. Place on an oven friendly tray with a baking sheet and bake for 10 minutes or so.
You can decorate with vegan royal icing (optional). Simply blend 1 cup of icing sugar with 1-2 tbsp of water. If it’s too runny, add more sugar, if too dry, add a bit of water. Add to a pipping bag and decorate.
If you tried this recipe or have any questions, don’t hesitate to reach out to us.