Vegan Gingerbread Cookie Recipe

The holidays are not complete without Gingerbread Cookies! These are sure to bring a smile to anyone's face. Not only are they adorable, but they are also delicious (and vegan)!

Our Original Superfood Creamer adds a superfood boost to these perfect holiday cookies. Enjoy this delicious, plant-based Gingerbread Cookie recipe!

 Makes 14-16 cookies

Time: 40 minutes

Ingredients:

• 1/3 cup coconut sugar
• 1/4 cup almond butter
• 3 tbsp molasses
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1/3 cup Original Superfood Creamer
• 2 tsp ginger
• 2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup almond flour
• 1 1/2 cups oat flour (gluten-free if necessary), extra for dusting
• 1/4 vegan icing or melted coconut butter, to decorate

1. Preheat oven to 350F/180C. Line a baking tray with parchment paper.
2. In a mixing bowl, combine coconut sugar, almond butter, molasses, lemon juice and maple syrup. Whisk until combined.
3. Add creamer, ginger, cinnamon, cloves, sea salt, baking soda, almond flour, and oat flour and mix/knead to form a ball of dough.
4. Dust a work surface lightly with oat flour.
5. Roll out dough to 1/4 inch thickness and cut cookies into any shape you like. 
6. Use a spatula or your fingers to carefully transfer the cookies onto the prepared baking sheet.
7. Bake the cookies for 7-9 minutes, until slightly golden around the edges. The cookies should still be very soft - they will firm up as the cool.
8. While the cookies are baking, roll out the remaining dough and cut out as many cookies as possible. 
9. When all the cookies are done baking, allow them to cool completely before decorating. 
10. Place the icing or coconut butter in a small piping bag or Ziploc bag with the corner cut off and decorate cookies. Chill the cookies for 10-15 minutes until the icing has firmed up. 
11. Serve immediately or keep in an air-tight container at room temperature until needed.