Sunflower oil is a liquid. Set aside. They are amazing with a glass of milk shared with loved ones, presented as a gift or as an on-the-go snack. Yes. I like to knead it a little bit before rolling it out. I'm so so glad you enjoyed it. Here are the ingredients you’ll need: Almond flour: Only one flour needed! These cookies are a wonderful chewy texture , in glad you wrote the part about resisting to bake them longer as they hardened up wonderfully on their own. It was my first attempt at a vegan cookie having just recently turned to a WFPB/vegan lifestyle 4 weeks ago. Hi there! Let the cookies cool completely before decorating. They're so soft and chewy. We only recommend products that we've used and loved and we hope you'll love them too! Thanks Bianca! Foodie Pro & The Genesis Framework, Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too), This post may contain affiliate links. Was it? It's not often that you'll find me in the kitchen baking. Add the corn syrup and continue beating until thick and glossy. You can also sub in vegan butter or shortening, both of those handle varying temperatures MUCH better than coconut oil. Vegan Ginger Molasses Cookie Essentials. Thank you so much! Hi there. They get their moisture and crispness from the almond butter. I get the impression the molasses' to blame. Thanks Rachel, your cookies looked absolutely gorgeous! Vegan gingerbread cookies. Think it’s still good 10 days later? Instructions In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. If I were to gift these, I think I'd make them a bit sweeter, although maybe with icing it'll balance it out. Great for decorating! Still, I think I could perhaps salvage my dough? Evaporated cane sugar is specifically vegan because the moisture from the cane sugar is evaporated instead of the sugar being processed through bone char. Let them cool completely before decorating. For these vegan ginger cookies, you’ll need only a few key ingredients: Flour: you can use gluten free 1:1 baking flour or all purpose here. Thank you for your reply! . In a mixing bowl, cream together almond butter, coconut sugar, molasses and vanilla extract. I only baked the cookies for 8-9 minutes and let them cool to harden up. I didn't even ice them because I ran out of powdered sugar while making a different cookie. Here you go! I also used blackstrap molasses. Totally perfect. /Users/dianneradmore/Desktop/GINGERBREAD 2.jpg. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and … This is one of my favorite recipes of yours! Bake in preheated oven for 11 to 14 minutes or until just barely set at the center. Happy Holidays, Wow! I'm sorry you had issues with the recipe! Thanks so much Gisela! Typically the dough gets sticky when the coconut oil liquefies and refrigerating the dough should usually do the trick. Give these cookies a little room to spread. made these a couple of days ago for our vegan bake sale yesterday in support of Food Not Bombs at Standing Rock in North Dakota! Thanks for putting your recipe out there - even though it didn't really work out for me I appreciate it that you took the time to share it!! Laura, that is so wonderful. This was my first baking experiment since becoming vegan, and this will forever be my gingerbread recipe from here on out. Roll out the dough smoothly and evenly using cookie slats → here's a fantastic tutorial. I cooked them for 11mins. YOUR BIGGEST FRIEND IS FLOUR!!! Indulge in the sweetness of the holidays while keeping them healthy ’Tis the season for sweets, sweet, and more sweets! https://www.powerhungry.com/2013/01/vegan-gluten-free-ginger-cookies Did I miss it? Vegan gingerbread cookies are packed molasses which contains vitamins and minerals such as magnesium, iron and potassium. A simple vegan royal icing recipe. Molly, Oh wow, that is SO wonderful to hear Molly! Sorry! like, worryingly soft? White Chocolate Cranberry Cookies AshleySears2468. That's wonderful to hear Katie! Thanks Karen! Perfect Vegan Gingerbread Cookies. I made these gluten free by switching the flour for a gluten free flour and it worked great! This vegan gingerbread cookie recipe from BBC Good Food projects editor Miriam Nice uses coconut oil instead of butter, chia … Hey, Hmm... Have you tried low or no sodium baking soda and baking powder? parts. Absolutely! I did find I had to cook them a little longer though, but that could just be my oven, it runs cool. I hope you have lots of fun making these, we sure did! Make sure it's nice a firm before cutting into cookies. I gave up and rolled up the rest of the dough into cookies on another pan. If anything, I'd try adding a little more flour and turning it into a drop cookie, not a rolled cookie. Seriously. Thank you and looking forward to making these! In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Disclosure: This post contains affiliate links. I will definitely be baking these and giving them to friends and family! I'm so glad you guys got to enjoy a little holiday cookie tradition , We randomly made these today... Christmas in August haha- and we made them with blackstrap molasses and are OBSESSSED with how good they are. These look amazing! Hi Angie! Can I use coconut palm sugar instead ? Thanks Brittany. Thank you! Blackstrap should work just fine, another commenter used it and really loved the cookies! Please read my, « Fast & Hearty Kale, Barley and Miso Soup, Pumpkin Blondie Protein Bars {Gluten-Free} ». Thanks for the great recipe! It gives a soft and chewy texture. Every subsequent roll out will be easier and easier. But what if I told you that you can still have all of the holiday flavors you crave without excessive sugar, butter, and heavy gluten? (Read our baking tips above for perfectly rolled cookies.) These are so good! Just wanted to add that for anyone wanting to make them with the health benefits of blackstrap --they're Better than chocolate- says my chocolate obsessed three year old haha. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly. I'm glad oat flour worked in place of the white flour. Any way we can access the recipe otherwise? BTW, what would you suggest as a replacement for coconut oil. Also! As usual William, being the night owl he is, stayed up a little later than I did. I think you'll find that icing them does balance out the sweetness but I bet they'd be great with a touch more sugar too! Thank you for commenting, I really appreciate it! I probably should have mentioned that the recipe makes 12-24 LARGE cookies, haha. Molasses is one of main flavours of gingerbread and it's a SUPER thick sweetener, unlike agave which is quite thin. Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for … We're Brittany & William from Alberta, Canada. Ingredients for vegan gingerbread cookies. I hope that helps! Fold in the flax egg with a rubber spatula. Can I make the dough several days in advance, leaving it in the refrigerator? And I may have made my way back to the kitchen for a little pinch of cookie dough once or twice before going to bed. Thank you for commenting! You can use coconut oil instead of vegan butter, or part butter part coconut oil but the dough may feel a bit greasy. Form dough into balls, roll them in sugar, and use a fork to press them into cookies (similar to peanut butter cookies.) I rarely bake cookies so I was apprehensive but they came out perfectly on the first try. Thanks but where's the royal icing recipe that holds it all together? Holy cow, the flavor on these is SO GOOD! Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies. . The shapes are great (I love the, Pop the unbaked cookies back into the freezer to firm up before baking. You can manipulate the texture to suit your preferences, whether you like them soft or crisp, it's all in how you store the cookies post-baking. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Thanks. I ended up putting the dough in the freezer for an hour or two (I had only refrigerated it for 2 hours before cutting so maybe that was part of the problem) and it worked a little better. Thank you so much for this recipe! In a large bowl, cream together the coconut oil and the sugar. The dough should be ¼" thick. Vegan gingerbread people Make these festive vegan gingerbread people for a special Christmas treat. Yay! Stir in … These are truly PERFECT vegan gingerbread cookies! These perfectly spiced Vegan Gingerbread Cookies taste like Christmas; slightly spicy and warming with a tender chew! These vegan gingerbread cookies are easy to make and irresistible to eat. Love the wax paper trick, I'll be sure to include that in my recipe. Vegan Keto Sunflower Seed Bread {nut-free, grain-free, oil-free}, Keto Vegan Coconut Flour Bread {oil-free, grain-free}, Keto Almond Flour Bread Rolls {5 ingredients, vegan, oil-free}, 2-Ingredient Cassava Flour Tortillas {oil-free, vegan}, 2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}, 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}. Thanks a lot for the recipe! This recipe is absolutely divine. You can store them, undecorated, the freezer for longer if you wish. Plus all of the omnivorous in the house love them. Any granulated sugar will work - white sugar, coconut sugar, organic cane sugar, etc. I hope the extra cup of flour worked out okay for recipe. Good luck either way! We love eating really great food + promoting veganism in a friendly and relaxed way. I tried moving a couple when they were still a little warm, and they cracked apart. Aww, thanks for trying them recipe!! Overall they are tasty (if strong) but I'm not sure I'd make them again. They are such a beautiful dark brown color! These don't need to be decorated, they'd be really lovely just topped with coarse sugar before baking. I'm so glad you enjoyed the cookies, and thanks for commenting about the blackstrap molasses. I appreciate your comment! Once again, here I am planning to send a batch of gingerbread cookies back home. Is there a brand you could recommend? In a long-ago tale, an old woman who lived in a cottage decided to bake a cookie she had shaped into a tiny man. Thanks for commenting! Gradually add the flour mixture to the creamed sugar mixture, beating to combine. I had some issues making these. No, I wouldn't omit the molasses. Yes the dough will be very stiff just out of the fridge. Coconut sugar: or regular sugar. I just finished baking these a few minutes ago and my entire house smells wonderful. The number of pans needed for the recipe will depend on the size/cookie cutters you use and how thin/thick you roll the dough. These were delicious! Holly, yes you can prep the dough a few days ahead of time! I'd suggest waiting until you have molasses - it's a key flavour in this recipe. The dough will be quite stiff before your first roll out. I currently don't have any molasses, what could i use to substitute it? It's always a good idea to google appropriate substitutions or ask ahead of time! Keeping this recipe for sure, Yay, thanks so much Saskia! We're going to be re-releasing the gingerbread house this year and I'm SO excited to make it again. Separate into bowls and add food colouring if needed. Royal Icing. Also, it is ginger powder, not actual grated ginger, right? You have to make sure to sub solid fats for solid fats (for example, vegetable shortening or vegan butter/margarine would have been an okay substitute, but canola, safflower, sunflower, and olive oil would not work.). I have been making your gingerbread cookies (and the gingerbread house) for the last several years around Thanksgiving and Christmas and they always turn out perfectly. I'm really happy to hear you enjoyed them and made them just how you like them! Thank you Rachael! Hi! Thank you so much Carolynn! I rolled one cookie at a time, pressed the cookie cutter in, and cut the dough away from the cutter and then pulled the cutter off. hey! They’re mainly made from sunflower butter and oat flour , and sweetened with coconut sugar keeping them nut free, gluten free, oil free, flourless and refined sugar free ! After they've been cooled, decorated, and dried you can store them in an airtight container which results in a perfectly soft chewy molasses cookie texture. Plus they spread out a ton in the oven and turned into a big sheet almost. Hi Sylvie! These are the best vegan gingerbread cookies I've ever made + they are super quick and simple to do! I cooked them for about 25mins on a 200 degree oven to finally get them crunchy. You can totally regular flour. They just seemed very oily. This thing's really gooey. Anyway thanks, this was my first e ver gingerbread foray and it worked really well! I'm happy to hear that the gluten-free flour worked well in this recipe. I think that would be your best bet. ), Friday night I made a batch, saran wrapped it and put it in the fridge to chill overnight so I could bake/decorate/photograph them on Saturday morning. Baking is not my forte but these were the easiest cookies to make and the dough was extremely easy to work with. Your greaseproof paper, your rolling pin and your cookie cutters - it will be a total life saver I used normal flour and regular white sugar and they turned out great. I don't understand the meaning of evaporated for the sugar. What do you suggest? I'll warn you right now, the dough is deliciously addictive (cookie dough always is! Does it however taste different From normal full fat gingerbread as I love them but want a healthier alternative. Hi! Vegan butter or coconut oil: if you’re using coconut oil, it’s important to use the refined version or you’ll add a coconut flavour to the cookies. Thank you Kayla! After refrigerating the dough it was totally hard, so I had to wait a few hours before I could knead it a bit to soften. (I mean, who wouldn't!?). Thank you for supporting I Love Vegan! Pop the rolled, uncut cookie dough into the freezer for a couple of minutes to firm up before cutting it into cookies. I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet. That is SO SO awesome!! The dough was soooo easy to work with; I rolled multiple times and it stayed soft and pliable the whole time. Could I use agave or honey? It's not the same word use in France, so that's why I was confused. Learn how your comment data is processed. Other than the molasses I followed the recipe exactly. I'm not 100% sure what went wrong but here are my thoughts. They make lovely Christmas gifts or edible decorations. The dough was pretty sticky and floppy and after using a cookie cutter, I couldn't even remove the dough around it, let alone scoop up the cookie to put it on the cookie sheet. I have been searching on pinterest for weeks looking for a good gingerbread recipe that uses a lot of ingredients and dried spices I already have at home, and this was perfect! Nope, sorry Fernando, the issue was the sub of sunflower oil instead of coconut oil. In a small bowl, beat together the powdered sugar and soy milk until smooth. The cookies and coconut butter-based frosting are entirely refined sugar free. single. It took a long time but was totally worth it. But THANK YOU for trying this recipe and sharing your thoughts, it's super helpful! Mine turned out quite salty however. They are perfect as a festive treat or edible gift! Nevertheless, this is now my go-to gingerbread cookie recipe! « {Closed} I Love Vegan's Holiday Giveaway, Two-Bite Vegan Baked Potatoes {Loaded & Tex-Mex} ». Using a mixer or wooden spoon, cream together the sugar, vegan butter or coconut oil and molasses in a medium mixing bowl until smooth and cohesive. The dough rolls out like a dream, they're perfectly spiced, and not too sweet. But since you had trouble rolling out the dough and found them to be sticky, it does sound like there wasn't enough flour. I'll add that to the recipe notes right away! We used royal icing for these cookies, the recipe is below. Did you roll them nice and thick? 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