It isn’t the holiday season without Gingerbread in my house. Do yourself a favour and do not buy the ones they sell in grocery stores. Those are nasty cardboard cookies that are only supposed to be eaten loaded with icing and candies. My Plant-Based Gingerbread Cookies are delicious even without all of those added frills – not you do you and make them your own!
Honestly – the nutritional information below is a guess at best! This batch will make more than 12 cookies BUT because it’s all about your cookie cutters I have no clue what your sizes will be! So, you know, take it with a grain of salt and maybe just enjoy the hell out of them and not worry too much!
I’ve made these gluten-free by using a gluten-free 1:1 flour and they turn out really well. This dough also works great for making a gingerbread house, you might just need to double or triple the recipe depending on the size you’re working with. The gluten-free version is a bit more delicate so it’s much better used as cookies, but I’ve done okay using it for the base of a house as well!
These Plant-Based Gingerbread Cookies will be a welcome addition to your holiday celebrations. And if you’re looking for other dishes to go with your festivities check out Roasted Winter Salad, Mushroom Leek Pie, and Squash Galette. But these cookies are truly served best with my Plant-Based Egg Nog. Celebrate the holidays and smash these delicious cookies into your face!
Plant-Based Gingerbread Cookies
Description
Ring in the holiday season with these Plant-Based Gingerbread Cookies. With a wonderful burst of flavour you’ll never buy it at the grocery store ever again!
Ingredients
Instructions
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Make a flax egg by combining your ground flax with 2 1/2 tbsp of water and setting it aside.
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Add everything except your flour to a stand mixer and turn it on and let it all blend up and cream together. Let it go until it’s all a beautiful and uniformed dark brown.
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Slowly add in your flour and scrape down the sides of your mixer as you do so. Keep going until you’ve used all of your flour (but not your Brown Rice flour! It’s not part of the dough!
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Once your dough is formed pack it into a ball and wrap it in plastic-wrap and chill it in your fridge for at least an hour or longer.
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Preheat your oven to 350 F and prep your baking sheets with parchment or silicon sheets.
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Sprinkle your work area with brown rice flour and roll out the dough until it’s about 1/8-1/4 inch thick. Cut into whatever shapes you want and put them onto your baking sheets.
Keep re-rolling your dough and cutting shapes until you run out!
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Bake for 8-10 minutes, depending on how thin you rolled the dough, and let them rest for 2-3 minutes before removing from the pan to rest on a baking rack.
Once cooled eat them as-is or decorate them with icing and candies of your choice!
Serving Size 1 or 2 cookies (size dependant)
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.3g7%
- Sodium 164mg7%
- Potassium 92mg3%
- Total Carbohydrate 24.4g9%
- Dietary Fiber 0.9g4%
- Sugars 10.8g
- Protein 2.1g5%
- Calcium 1 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tried these the other day. Came out perfectly my wife loves them kids are super happy. As someone who isn’t a big gingerbread person I actually quite enjoyed these. Win all around
LOVE that you made gingerbread cookies this time of year 🙂 They’re so good with the fresh ginger!