Description
Delicious and refined sugar-free vegan gingerbread cookies made with wholesome ingredients like spelt flour, coconut sugar, and maple syrup. These soft and flavorful cookies are perfect for the holiday season and come with a simple coconut butter frosting option. Easy to make and suitable for vegan diets, these cookies offer a healthy twist on a classic favorite.
Ingredients
Scale
Gingerbread Cookies
- 2 cups (240g) spelt flour, or plain/all-purpose flour, plus more for dusting
- ¼ cup (55g) vegan butter, chilled block or room temperature spreadable
- ½ cup (100g) coconut sugar
- ¼ cup (85g) maple syrup
- ¼ cup (60g) water, or as needed
- 1 tablespoon ground chia or flax seeds
- 2-3 teaspoons ground cinnamon, to taste
- 2-3 teaspoons ground ginger, to taste
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- Pinch of salt
Frosting
- ½ cup (65g) coconut butter, softened
- 1-3 tbsp dairy-free milk, as needed
Instructions
- Prepare Dough: Add all the cookie ingredients to a large mixing bowl. Mix thoroughly with a spoon and your hands until the dough comes together. Adjust the consistency by adding more flour or water if necessary; the dough should be soft and pliable. Alternatively, use a food processor or stand mixer for mixing.
- Chill Dough: Place the dough in an airtight container and chill in the refrigerator for 1 hour or in the freezer for 30 minutes until firm.
- Preheat Oven: When ready, preheat your oven to 180°C (350°F).
- Roll and Cut Cookies: Lightly flour your work surface and roll out the dough to about 8mm (0.3 inch) thickness. Use cookie cutters to cut shapes and carefully transfer them onto a lined baking tray, spacing them evenly. Re-roll leftover dough and repeat cutting.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes. The edges should turn slightly golden brown when done. Let the cookies cool completely on the baking tray.
- Make Frosting: Combine the coconut butter and dairy-free milk in a bowl and mix until a thick paste forms. Adjust thickness by adding more coconut butter or milk as needed.
- Decorate Cookies: Use a fine-tipped piping bag to decorate the cooled cookies with the frosting as desired.
- Serve and Store: Enjoy the cookies immediately for best taste. Store leftovers in an airtight container for up to 1 week.
Notes
- If using all-purpose flour, start without water and gradually add a small amount as needed to help the dough come together.
- Molasses can be substituted for maple syrup but will yield softer and chewier cookies. For molasses use, slightly underbake the cookies to avoid excessive chewiness.
- For an easier frosting option, mix 1 cup (200g) powdered sugar with 1-2 tablespoons plant-based milk until just runny. Adjust thickness by adding more sugar or milk carefully. Avoid adding too much liquid to prevent the frosting from spreading.
Nutrition
- Serving Size: 1 large cookie
- Calories: 150
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
