Vegan Gingerbread Cookies Recipe
Fun Vegan Festive cookies that are easy to make and so yummy.
Servings: 14
Ingredients
- 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
Icing
- 1 Egg White, for non-vegan use aquafaba for vegan option
- 1-2 Cups Powdered Erythritol
- 1/8 Tsp Cream of Tartar
Instructions
- Preheat oven to 350 F.
- 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.
Notes
For softer cookies, keep the bake-time low. For firmer cookies, bake them longer.
Be efficient in your cookie cutting. Cut them close together to avoid too much waste.
Don't Overwork Your Dough. Gingerbread cookies should be firm, but they should be tender, not tough.
Cookies are best when they're not much more than a day or two old. Be sure to store them in an airtight container to keep them from drying out.
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 111mg | Sugar: 6g | Calcium: 38mg | Iron: 0.6mg