BEST VEGAN GINGERBREAD COOKIES EVER.

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This cookie will win your heart over or your money back!!**(read small invisible ink for details) This is the best vegan gingerbread cookie and is PERFECT for Christmas coming around the corner! If you love baking cookies, then this is the perfect recipe for you. All the ingredients are vegan and you can find them all at Sprouts (way to go Sprouts). Most of this recipe is from a cookbook called Vegan Comfort Classics from Hot for Food and I LOVE their site. You guys should definitely check them out! Below is the recipe along with a link to the site where you can find the cookbook:
#vegancookies #veganrecipes #gingerbreadcookies #christmascookies
Recipe:
*In one big bowl mix these dry ingredients in a sifter:
2 1/4 C all-purpose flour
1 tsp baking soda
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1/4 tsp fine sea salt

*In another big bowl combine these wet ingredients:
1/2 C vegan butter or margarine (room temp)
1 C packed light brown sugar

*First microwave butter for 20 seconds!
*Mix Butter and brown sugar with a hand mixer until it is nice and fluffy (about 30 seconds)
*Then add:
1/4 C unsulphured molasses
1/4 C non-dairy milk (room temp) -(microwave milk for 10 seconds)
1 tsp vanilla extract

*Combine wet ingredients with dry ingredients and fold over with a spatula until combined and shaped into a ball (DO NOT USE YOUR HANDS- TRUST ME, NO NEED TO).

*Place dough in a plastic wrap and refrigerate for one hour

*When one hour is almost up, preheat oven to 350 degrees

*Cut the ball of dough in half and work with one half at a time. Keep the other ball wrapped in plastic and in the fridge.

*GENEROUSLY flour your rolling surface with extra flour standing by for your rolling pin and cookie cutter.

*Roll out the dough until it’s approx. 1/8″ thick. Cut out your cookie shapes (dipping cookie cutters in flour if necessary)

*Place cookies on parchment lined baking sheets. Repeat process until there is no dough left.

*Bake the cookies for 6-8 mins in pre-heated oven (350F).

*Allow the cookies to cool completely before icing.

Recipe for icing:
3-5 ounces of aquafaba (liquid from a can of chickpeas aka garbanzo beans)
1 1/2 cups powdered sugar (you can add more if you like it super sweet, but I wouldn’t use more than 3 cups)
1 TSP vanilla extract

*First mix 3-5 ounces of liquid from can of chickpeas with a hand mixer on low for 3 minutes

*Add powdered sugar and vanilla extract and mix on low for another 3 minutes

*And AGAIN mix for 3 minutes, but this time on a HIGH setting

* By now you should see your icing thick and foamy. Up to you if you want to add food coloring to your icing.

Recipe book: #hotforfood

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