plant based, vegan, oil free, dairy free
Gingerbread cookies – I love these gingerbread cookies. They turned out perfect. I used the recipe from sweetsimplevegan.com and i revised it a little bit because i dont use oil in my baking. I remember when my oldest daughter brought home a gingerbread cookie recipe from kindergarten. This recipe is very similar to that recipe but I like this recipe better without the dairy butter or even vegan butter and refined sugar and use better ingredients.
Ingredients:
1/2 cup applesauce
3/4 cup sugar ( i use organic or coconut)
3/4 cup molasses
1/2 tablespoon vanilla extract
3 cups flour ( I used sprouted whole wheat flour or use the flour of your choice)
1/2 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Icing Ingredients
1 cup organic powdered sugar
1/4 teaspoon pure vanilla extract
1 1/2 -2 tablespoons unsweetened almond milk
Instructions:
- Mix all of dry ingredients together.
2. In a separate bowl mix all of the wet ingredients and the sugar together.
3. Mix the wet and dry ingredients together to form a ball and then put back into the bowl and cover with a lid and refrigerate for at least an hour.
4. Roll out on a floured surface to 1/4-1/2 inch and leave some space between each cookie so they dont bump into each other when baking.
5. Preheat the oven to 350.
6. Bake for 11-13 minutes.
7. Leave them on the baking sheet for a few minutes before moving them to a cooling rack.
8. Whisk all of the icing ingredients together and use a piping bag to ice the cookies. I use a ziploc bag with a corner cut off to squeeze it through.
I think these are the best soft. Feel free to cook them longer if you like them crispy.
