Vegan gingerbread cookies that are absolutely delicious! They’re naturally sweet, filled with flavor, and the perfect dessert. Serve them with some hot cocoa and enjoy the Christmas season with a cozy snack.
Gingerbread, gingerbread, GINGERBREAD!
Can you tell I’m in the Christmas spirit? I’m currently decked out in pajamas (fancy, right?), laying on the couch, watching the Patriots-Ravens game (awkward considering I root for the Patriots and my entire family hates them), and procrastinating school. Ah, winter.
I wasn’t originally planning on posting this recipe. I was going to wait until next year, but after much consideration, I decided to bite the bullet and post them this year. Why? Because who doesn’t love a cozy gingerbread cookie that’s VEGAN? Yeah, I went there.
This is my THIRD (you read that right) gingerbread recipe this season. We started off with this vegan gingerbread banana bread, then we had some gingerbread waffles (if you haven’t made them yet what are you doing) and now we have cookies! The first time I made these, the taste was spot on (like ON FLECK), but the cookie was overcooked and flat *insert crying face emoji*. I knew exactly what I did wrong, but I already had the rest of December’s posts planned out, so I just decided to wait until next year. Nah man, these cookies can’t wait a year.
I’ve been doing this thing where I come home from school and instead of doing homework or studying, I bake. To be fair, I had a test today and don’t think I did too well on it, so I was baking away my sadness and stress. Logical, right? Don’t tell my teachers 😉 During school, I come up with so many recipe idea’s that I can make (this usually happens when I’m dozing off), and I don’t want to wait. Since I’m usually ahead on homework (#nerd), I can afford to relax after school, and to me, nothing sounds more relaxing than baking some gingerbread cookies.
This recipe is SO simple. First, you mix the dry ingredients, then the wet, then you form the dough, then bake! Boom- how easy was that? I recommend under baking these and then letting them bake a little more while they cool for maximum taste and sweetness. These cookies are vegan, refined sugar free, and come together in an under an hour! What’s not to love about that? Make these for Christmas Eve and amaze your guests- I know I will be.
If you make these, don’t forget to tweet me a photo @tennishealthfit and tag me on Instagram @tennishealthfitness.
- 1 cup + 2 tbsp whole wheat flour
- ¼ cup coconut sugar
- 3 tbsp organic cane sugar
- ¼ cup molasses
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- ⅓ cup coconut oil, melted
- ½ tsp ginger
- ½ tsp ground cloves
- 1 tsp cinnamon
- Dash of sea salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pre-heat your oven to 350 degrees. Make your flax egg in a separate bowl and set aside for 10 minutes.
- Combine your spices, sugars, flour, and baking powder. Combine well. Once the flax egg has set, add into the mixture along with the coconut oil and molasses. Mix together well until combined.
- Spray a cookie tray with cooking spray, and take ~1 heaping tbsp of the batter. Form it into a ball and place on the tray. Flatten with the palm of your hand, and repeat until the batter is gone.
- Cook for 8 minutes, then remove and let cool for 10 minutes.
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