Details
Servings
30 cookies
Prep time
20 minutes
Cooking time
15 minutes
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Ingredients
- Cookie ingredients
3 cups flour
1/2 cup brown sugar
1/2 cup molasses
1/2 cup coconut oil
1 tablespoon ground flaxseed + 3 tablespoon water
2 teaspoon cinnamon
2 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon baking powder
3/4 teaspoon salt
- Icing ingredients
1/2 cup powdered sugar
4 tablespoon vegan butter (melted)
2 tablespoon vanilla
1 teaspoon lemon juice
Directions
- Whisk together flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder.
- In a separate bowl, mix melted coconut oil and molasses until fully combined. Blend in egg replacement.
- Pour the bowl with wet ingredients into the bowl with dry ones. It will be an arm workout, but stir them together with a big wooden spoon!
- Once incorporated, shape the dough into a mound. Cover with plastic wrap and place in the fridge for at least one hour.
- When ready to bake, set oven to 350° F. Take your dough out of the fridge and let it warm up for a bit next to the oven.
- Then make space to roll and cut your dough by sprinkling extra flour on a clean surface on your counter.
- Flatten and roll your dough to desired thickness– gingerbread cookies are best fairly thin, between 1/4 and 1/2 inch. If the dough is too tough to flatten, give it another fifteen minutes to soften.
- Use cookie cutters or the circumference of a drinking glass to make their shape. Place cookies on lined pan with at least a 1/2 inch between them.
- Bake for 10 to 15 minutes.
- Finally, make the icing by whisking melted vegan butter, flavor, and sugar.
- To decorate gingerbread cookies, dip them and set them aside until they are hardened.
