Gingerbread cookies (vegan)

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Gingerbread cookies are a staple during the Christmas season, and there are so so many recipes out there, so I am just adding another one! These are so super yummy, gingery and can be made both crunchy and soft depending on your cookie preferences!

If you prefer a crunchy cookie then roll out your dough slightly thinner (2-3cm), compared to a soft cookie, roll out the dough to about half an inch or so!
These are so good, and I'm sure your entire family and all your friends will love them!

Gingerbread cookies (vegan)
1/2 cup wholemeal flour
1 1/2 cups plain flour
1 tsp baking powder
1 1/2 tsp ginger powder (add 2 tsp if you want a more intense flavour)
1/4 tsp all spice
1/2 cup packed brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 cup coconut oil
1/2 cup plant milk
1. Start by mixing together all the dry ingredients.
2. Then fold in the oil and plant milk and mix to create a dough. Place in the fridge for 20 minutes.
3. Remove, then roll out the dough into your preferred thickness (for soft or crunchy).
4. Using different cookie cutters, cut out your desired shapes of cookies!
5. Bake at 180 degrees C, for 8-10 minutes for soft cookies or 12-15 minutes for crunchy cookies.
6. Remove, allow to cool and ice them if you like

These cookies are super fun, easy to do thing with your friends, family or siblings this holiday season!

The cookies are amazing, my icing skills. . . not so much!

I hope you give these a try, and if you do, be sure to let me know! I love seeing your creations! Tag or DM me on Instagram @earthykim
I hope you all have a wondering Christmas!
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