Vegan Gingerbread Cookies Recipe
Fun Vegan Festive cookies that are easy to make and so yummy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 Cup Almond Flour
- 1/2 Cup + 3 Tbsp Tapioca Flour
- 1/4 Cup +1 Tbsp Molasses
- 3 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Salt
- 1/4 Tsp Baking Powder
- 1 Egg White
- 1-2 Cups Powdered Erythritol
- 1/8 Tsp Cream of Tartar
In a mixing bowl, stir together the almond flour, tapioca flour, spices, salt, and baking powder.
Add in the remaining ingredients and stir until a dough forms. Roll the dough into a large ball and place the ball between two pieces of parchment paper.
Using a rolling pin, roll the dough out until it's about 1/8 inch in thickness. Cut out cookies using a standard gingerbread cookie cutter.
Remove the excess cookie dough and place transfer the parchment paper with the cookie dough to a baking sheet. These cookies are fragile, don't try and peel them from the parchment paper.
Bake for 6-8 minutes. Repeat with remaining dough.
Once cookies cool, prepare the icing by placing all the ingredients into a mixing bowl, use a handheld mixer to beat until the mixture has doubled in size. Transfer to a piping bag and decorate cookies.
Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 111mg | Sugar: 6g | Calcium: 38mg | Iron: 0.6mg