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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Vegan Gingerbread Cookies

Serves: 50|Prep: 40 minCook: 12-15 min

Gluten Free Vegan

Serves: 50|Prep: 40 minCook: 12-15 min

Decorating cookies can be a fun family activity and packaging them up as gifts for Christmas can be oh-so-rewarding! But first, you need to find a finger-licking cookie recipe that can satisfy all the hungry tums. That’s why I’ve put together the most delicious Vegan Gingerbread Cookie recipe. By using a fail-proof ‘vegan egg’ and almond butter for a protein hit, these bites will be snapped up in seconds!

Ingredients

Method


1 chia egg (1 tbsp chia seed meal + 2 tbsp filtered cold water)
1/3 cup (2.7oz) maple syrup
2 tbsp coconut oil, melted
¾ cup (4.2oz) almond butter
1 cup (6oz) buckwheat flour
½ cup (1.7oz) almond meal
1-2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground all-spice
1 tsp baking soda
Pinch sea salt
1. Preheat oven to 350°F and line two baking trays with baking paper.
2. To make the chia egg, combine 1 tbsp chia seed meal (ground chia seeds) with 2 tbsp of cold filtered water. Refrigerate for 10 mins.
3. Place chia egg, maple syrup, coconut oil and almond butter into the food processor and process until well combined.
4. Add rest of the ingredients and process until everything is well incorporated.
5. Transfer dough to a bowl, cover and refrigerate for at least 30 mins.
6. Place dough in between two sheets of baking paper and roll out until 1cm thick.
7. Using cookie cutters, cut out shapes and place on prepared baking paper.
8. Bake in oven for 12-15 mins. Allow to cool completely before serving.

Tip:
Serve immediately, store in an airtight container for up to 4 days, in the fridge for up to 14 days or freeze for up to 4 months.


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