Vegan Gingerbread Cookie Recipe
This is my favourite DF AND GF gingerbread recipe to-date! I’ve written my own instructions below because I’ve changed the recipe so much to get it just right (AKA I’ve also messed up THAT many times, so I know what hasn't worked).
Ingredients:
- 3 cups of DF flour (sifted)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup dairy-free/ vegan butter (softened in the microwave)
- ¾ cup firmly-packed brown sugar or coconut sugar
- ¼ cup molasses
- ¼ cup of rice malt syrup
- 1 egg or a vegan egg substitute (I have also made this recipe with no vegan egg substitute and it still worked out just fine)
And as my gorgeous Mother in Law would say... don't forget the main ingredient... LOVE!
STEP ONE:
Soften the DF butter in the microwave. Mix in a bowl with the brown sugar, molasses, and rice malt syrup. Add the egg/ egg sub, and mix also.
STEP TWO:
Fold the dry, mixed ingredients into the wet mixture, until it becomes a dough.
STEP THREE:
Knead it, and roll it into a disc-shape. Cover it with wrap, and put in the fridge for 4 hours to harden.
STEP FOUR:
Let the dough soften a touch after you get it out of the fridge (not too much or the cutters will stick). Roll out the dough, and pop a little flour on the base of your cookie cutter.
STEP FIVE:
Put the cookies on baking paper on an oven-proof tray, and cook at 180 degrees for 8 minutes - 12 minutes (depending on thickness of your cookies and the desired texture. If you like them softer - err on the side of 8 minutes).
I dust mine with icing sugar and sometimes melt vegan chocolate buttons to drizzle over the top.
They’re wonky, imperfect, but so delicious!
Enjoy beautiful friends. Make them your 'bring a plate' this holiday season, and tag me in your recipes so I can see just how many people these morsels are bringing joy too!