Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨
Ingredients for the Vegan Gingerbread Cookies
- 250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
- 50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
- 1 tsp instant yeast
- ¾ tsp baking soda
- ½ tsp baking powder
- 2 tbsp quality cocoa powder
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ tsp fine sea salt
- 50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
- 60 ml / ¼ cup smooth (not chunky!) applesauce**
- 120 ml / ½ cup maple syrup
Ingredients for the Icing
- 125 g / 1 cup icing sugar
- Water
What about a Tofurky Roast for the main dish?
Instructions
1. Mix all the dry ingredients in a large bowl.
2. Stir all the wet ingredients (the last three) together in another bowl.
3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.
4. Divide the dough in half and refrigerate it for 30 minutes.
5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.
6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.
7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.
8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.
9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.
