What’s better than vegan gingerbread cookies? Gluten-free vegan gingerbread cookies!
This delicious Christmas recipe is so simple and fun to make, plus it will leave your entire house smelling so incredibly festive.
It was such a rainy day today in Ireland so I made this recipe using only things I already had in my cupboard as I didn’t want to go anywhere and it turned out even better than I imagined! These gingerbread cookies are the perfect mix of soft and chewy while still having some bite to them, just like how I remember eating them as a child.
They are wonderful plain, with icing, sprinkles and even edible flowers! I added some edible pink rose petals to some of mine which made them look so pretty and just that extra little bit fancy.
Prep Time: 20 mins Cook Time: 15 mins
Total Time: 35 mins Servings: About 25-30 Cookies
- 600g oats
- 100g coconut sugar
- 100g soft brown sugar
- 50ml agave
- 100ml sunflower oil
- 100g vegan butter
- 2 1/2 tbsp ground ginger
- 1tsp ground cinnamon
- 1tbsp ground chia seeds
- 6-12tbsp water
- Preheat your oven to 180 degrees C.
- First you will need to grind the chia seeds in a blender if you are using whole ones, skip this step if you have ground chia seeds. I find it best to use the S-blade on my Nutribullet and pulse for a second at a time until they become powder-like.
- Add the ground chia to a small bowl and mix in the water spoon by spoon until you reach a gloopy consistency. The more water you add the sticker your dough will be so it just depends on your cookie preferences!
- To make the oats into flour you will need to pulse them in the blender for a few seconds with the regular blade. You may need to do this in two batches as it is quite a lot of oats.
- Once you have all of your flour in a mixing bowl, rub in the vegan butter with your hands until it is well incorporated. Then mix in the oil.
- Next, add the sugar, agave, ginger, cinammon and chia to the flour and stir everyhing together to form a soft, sticky dough.
- Knead the dough for about a minute, it may be a little messy but you can add more flour if you prefer a harder cookie.
- Roll the dough out evenly onto a floured surface to your desired thickness.
- Cut the dough into any shapes you like and transfer these to a lined baking tray.
- Bake for 15 minutes or until golden brown.
- Transfer onto a wire rack and allow to cool before icing.
- Best enjoyed with a delicious cup of vegan hot chocolate!
- To make the pink icing I used 4tsp of icing sugar, 1/2 tsp of juice from a jar of beetroot and a few teaspoons of water.
- If using edible flowers I find it easiest to roll out the dough, place the flowers where you would like them to be, put a sheet of baking paper over them and press a rolling pin lightly over them to set them in place.
- You can sub most of the ingredients on here for whatever you have/prefer such as coconut oil instead of butter/sunflower oil, any kind of flour, flax egg, sugar, maple syrup, etc.
I really hope you like this lovely Christmas recipe! If you have any questions feel free to ask and please let me know if you make it. Thanks for reading!