Delicious Gluten-Free Vegan Gingerbread Cookies

 

IMG_7262.JPGWhat’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.

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Prep Time: 20 mins     Cook Time: 15 mins
Total Time: 35 mins    Servings: About 25-30 Cookies

Ingredients:

  • 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

Method:

  1. Preheat your oven to 180 degrees C.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Next, add the sugar, agave, ginger, cinammon and chia to the flour and stir everyhing together to form a soft, sticky dough.
  7. 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.
  8. Roll the dough out evenly onto a floured surface to your desired thickness.
  9. Cut the dough into any shapes you like and transfer these to a lined baking tray.
  10. Bake for 15 minutes or until golden brown.
  11. Transfer onto a wire rack and allow to cool before icing.
  12. Best enjoyed with a delicious cup of vegan hot chocolate!

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Side notes:
  • 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.

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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!

Love, Áine.

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