Vegan Gingerbread Cookies

Gingerbread cookies are an essential holiday baked good!  Which is why I have created a veganized version so I can enjoy this family tradition! These gingerbread cookies are soft and chewy, with just the right amount of spices and sweetness.  If you don’t want to make the glaze, they are also wonderful drizzled with dark chocolate!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 40 | Prep Time: 25 minutes | Cook Time: 12 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• Cookies:
• 3 cups organic Bob's Red Mill whole wheat pastry flour (or Bob's Red Mill Gluten Free All Purpose Baking Flour if gluten free is desired)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 3/4 cup melted Spectrum coconut oil
• 1/2 cup Madhava coconut sugar (granulated organic sugar may also be used)
• 2/3 cup Wholesome Sweeteners blackstrap molasses
• 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
• Icing:
• 1/4 cup plus 2 Tbsp Dastony coconut butter
• 2 Tbsp Maple Dude maple syrup
• 2 Tbsp filtered water as needed

Instructions

Instructions:

1. Preheat the oven to 350F degrees.
2. In a medium bowl, whisk together the flour, soda, spices, and sea salt.
3. In a large bowl, whisk together the coconut oil, coconut sugar, molasses and flax mixture until smooth.
4. Add the dry ingredients to the wet and mix until smooth.
5. Divide the dough into 2 balls, place each on a parchment lined tray, and roll out until 1/4 inch thick (if it is too sticky to roll, pop it in the freezer for a few minutes first.  Place in the freezer for about 5-10 minutes until more firm (but not hard, coconut oil hardens pretty fast), then cut into shapes and place on a parchment lined baking tray. Pop back into the freezer until completely firm, about 10 minutes.
6. Place in the oven and bake for about 12 minutes or until set (but not dried out).
7. Remove from the oven and let cool completely.
8. To make the icing, whisk together all ingredients until smooth, and then place in a pastry bag with a small tip (or ziplock bag with the corner cut off and pipe onto the cookies.  Place in the freezer for about 10 minutes to allow the icing to set.