These adorable Vegan Gingerbread Cookies are sooo delicious and festive! They are vegan, gluten-free, and contain no refined sugar, making them the perfect little holiday treat!
Oh, how I love the holiday season! I adore the excitement in the air and attending Christmas parties, buying gifts for loved ones, and (of course) all of the delicious food everywhere!
I also find that this time of year provides numerous great opportunities for me to showcase some of my dessert recipes to friends and family.
I love seeing their faces when they cannot believe how yummy the dessert actually is!
"This is healthy?! It doesn't taste healthy!"(That is the best compliment EVER).It's at that moment that I know my recipe was a success.
I love watching their amazement when they realize that healthy desserts can taste just as amazing as their less healthy counterparts.
That's one of my favorite parts of doing what I do!!
Ok, back to these adorable little Vegan Gingerbread Cookies - they were most definitely a success.
How cute are they?
Every time I look at them I smile (and eat one...!). They are scrumptious!Perfectly sweet and spicy and secretly packed with fiber.
Vegan, low-sugar, with a gluten-free option- what could be better?! Happy baking, my friends!
If you like these, you'll love these Healthy Gingerbread Cake Bars!!
Cost per serving: $0.23
Calories per serving: 122
Equipment you'll need: large bowl, medium bowl, small bowl, 2 large baking sheets, rolling pin (optional)
Ingredients: makes 17 cookies
1 chia or flax egg (1 Tbsp chia powder (or flax powder) + 3 Tbsp water)
3 cups whole wheat pastry flour (or gluten-free all purpose flour)
3/4 cup granulated Lakanto Monk Fruit sweetener* (use discount code "Annie" for 20% off!)
2 tsp ginger powder
2 tsp cinnamon
1/4 tsp salt
1/2 tsp pepper
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup coconut oil, melted
1/4 cup applesauce
1/4 cup molasses
2 Tbsp water (more if needed to make dough sufficiently moist)
Optional frosting:
My Sugar-Free Frosting
The filling from this recipe.
*Or other granulated sweetener of choice
Method:
1. Make chia/flax egg: combine chia or flax powder and water in small mixing bowl, and set aside.
2. In large mixing bowl, combine flour, Lakanto, ginger, cinnamon, salt, pepper, baking powder, and baking soda, and whisk until thoroughly combined.
3. Add melted coconut oil, applesauce, molasses, water, and chia egg to medium mixing bowl, and stir.
4. Add wet ingredients to dry ingredients and mix well (you're allowed to use your hands to do this!).
5. Divide the dough in half, shape each half into an oval disk (about 1 inch thick), wrap each disk in saran wrap or tin foil, and refrigerate them for one hour.
6. Preheat oven to 350F, and line two baking sheets with parchment paper (or spray with non-stick cooking spray).
7. If using cookie cutters, lightly flour countertop, roll out dough to 1/4 inch thickness, use cookie cutter to create desired shape, and place on baking sheet (1/2 inch apart). (To make regular circular cookies, divide each round disk into eight equal pieces, roll each piece into a ball, place on baking sheet, and flatten with the palm of your hand.)
8. Bake for 9-11 minutes. Cookies will harden slightly after removing from oven.
9. Decorate with frosting, if desired.
Adapted from Cookie and Kate.
Vegan Gingerbread Cookies
Ingredients
- 1 Tbsp ground chia (or ground flax) + 3 Tbsp water
- 3 cups whole wheat pastry flour or gluten-free all purpose flour
- 3/4 cup granulated Lakanto Monk Fruit sweetener* (use discount code ANNIE for 20% off!)
- 2 tsp ginger powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup coconut oil melted
- 1/4 cup applesauce
- 1/4 cup molasses
- 2 Tbsp water, more if needed to make dough sufficiently moist
Optional frosting:
Instructions
- Make chia/flax egg: combine chia or flax powder and water in small mixing bowl, and set aside.
- In large mixing bowl, combine flour, Lakanto, ginger, cinnamon, salt, pepper, baking powder, and baking soda, and whisk until thoroughly combined.
- Add melted coconut oil, applesauce, molasses, water, and chia egg to medium mixing bowl, and stir.
- Add wet ingredients to dry ingredients and mix well (you're allowed to use your hands to do this!).
- Divide the dough in half, shape each half into an oval disk (about 1 inch thick), wrap each disk in saran wrap or tin foil, and refrigerate them for one hour.
- Preheat oven to 350F, and line two baking sheets with parchment paper (or spray with non-stick cooking spray).
- If using cookie cutters, lightly flour countertop, roll out dough to 1/4 inch thickness, use cookie cutter to create desired shape, and place on baking sheet (1/2 inch apart). (To make regular circular cookies, divide each round disk into eight equal pieces, roll each piece into a ball, place on baking sheet, and flatten with the palm of your hand.)
- Bake for 9-11 minutes. Cookies will harden slightly after removing from oven.
- Decorate with frosting, if desired.
Just checking-these look fab
Which GF all purpose flour was this recipe tested with? GF all purpose flours vary widely in content and perforamnce so it is helpful to include the brand name you used in the post when possible. Recipe looks great and I'd love to give it a try, thanks for sharing!
Bob's Red Mill - the kind I linked to in the post 🙂 Thanks for your feedback - I didn't know that about GF all purpose flours!