Traditional gingerbread is made with molasses. However, Chef K and I like to use ingredients that are already in our pantry, so instead of molasses we used maple syrup. That’s why these cookies are a lighter brown than you’re used to seeing for gingerbread.
I don’t like using extra flour to dust when rolling out of my dough. I hate the idea of the excess flour throwing off the texture of the dough, so I found an alternative to keep the dough from sticking. I sandwich the dough between two pieces of saran wrap. This prevents the dough from sticking to your cutting board and rolling pin without adding the excess flour.
Of course, the best part about these cookies is coming up with all the designs for our snowflakes. I was keeping my designs simple, but then I looked over at Chef K creating beautiful elaborate designs so I had to step up my icing game!
Keep in mind that every snowflake is unique, so it’s fine if you make a mistake! They shouldn’t all look the same, and they’ll taste just as good.
Keep your frosting on your cookie, not the floor,
Your favorite alternative chefs, K & T
Vegan Gingerbread Cookies
Ingredients
Cookie
- 3 cups gluten free flour
- 1 cup coconut sugar
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup vegan butter melted
- ¼ cup apple sauce
- ¼ cup maple syrup
- 2 tbsp dairy free milk
- 1 flax egg 1 tbsp flax meal + 3 tbsp water
Frosting
- 1 ½ cup powdered sugar
- 2 tbsp non-dairy milk
Instructions
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Heat oven to 350 degrees F.
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In a medium sized bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, salt, baking powder, and baking soda.
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In a large bowl, whisk, whisk together, melted vegan butter, apple sauce, maple syrup, dairy free milk, and flax egg.
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Slowly whisk flour mixture into the wet ingredients until it becomes too thick to whisk. Then, use your hands to incorporate the remaining dry ingredients.
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Form dough into a ball and wrap in saran wrap and refrigerate for 30 minutes.
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After 30 minutes, roll out the dough to be ¼ inch thick. Using a cookie cutter, cut out cookie shapes and place on a baking sheet.
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Gather scraps of dough to form a new ball and repeat the previous step until there is not enough dough left to make another cookie.
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Bake for 10 minutes.
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Let cookies cool completely before icing.
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To make the icing, whisk together powdered sugar and non-dairy milk. Add icing to a piping bag or ziploc bag, then pipe design onto cookies.