Recipes

Vegan Gingerbread Cookies

Did someone say holidays? You know what that means. Gingerbread cookies, hot apple cider, and cheesy holiday movies on the couch. We don’t know about you, but we’re pretty excited. And who said your cookies can’t be packed with superfoods? Definitely not us. Did you know ginger supports digestion, naturally alleviates nausea, and boosts the immune system? This one’s got our backs through the holiday season.

Vegan Gingerbread Cookies

Prep Time: 25 minutes (+1 hour for ingredients to chill in the fridge)
Bake Time: 8 minutes
Servings: 14 large cookies

Ingredients

Cookies

2 cups All-Purpose Flour (or all-purpose GF flour)
3/4 tsp Baking Soda
1 1/2 tbsp Blume Gingerbread Blend
1/2 cup Vegan Butter (softened for 20 mins at room temperature)
3/4 cup Coconut Sugar
1/4 cup Blackstrap Molasses
1/2 tsp Vanilla Extract

Flax Egg

1 tbsp Flax Meal
2 tbsp Water

Icing

2 cups Icing Sugar
2-3 tbsp of Vanilla Almond Milk

Directions

Tip! You can make the dough ahead of time, storing in the fridge overnight and letting it sit at room temperature for 10 minutes before rolling out.

Make the flax egg ingredients together in a small bowl and let sit.
Mix the dry cookie ingredients (flour, baking soda, Blume Gingerbread Blend) in a small bowl. When measuring flour, make sure not to pack it. Set aside.
Use a hand mixer to cream the vegan butter for 30 seconds in a large bowl on medium. Add the coconut sugar and mix on medium for 1 minute. Mix in flax egg, molasses, and vanilla extract on low until just incorporated.
Pour the dry ingredients into the creamed butter and mix well with a wooden spoon.
Roll into a ball and place covered into the fridge to let chill for 1 hour.
Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
Remove the chilled dough from the fridge. Split the dough into two balls and roll out one ball at a time on a well-floured surface. Tip! Using parchment paper helps to prevent the cookies from sticking. Roll to about 1 cm in thickness and shape your cookies with your favorite cookie cutter.
Bake the cookies for 8 minutes.
Remove from oven and let sit for 2-3 minutes before transferring to a cooling rack.
When the cookies have cooled, make your icing by whisking icing sugar and almond milk in a bowl. If icing sugar is lumpy, make sure to sift it through first. If not thick enough, add 1 tsp of almond milk and mix. Repeat until desired thickness for decorating. Use a piping bag with a thin tip for decorating.
Store in an airtight container on the counter for five days or freeze and thaw when ready to eat.