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Holidays’ Best: Vegan Gingerbread Cookie Recipe
Gingerbread is really good at any time of year. However, cookies during the holidays is just the best – especially at Christmas time. The smell of ginger and sugary baked dough heaped with piles of icing is just synonymous with family time and home holiday decors of the season. Plus, if you are vegan, then this recipe will have you jumping into the festivities too! Grab your apron and let’s get started.
Vegan Gingerbread Cookie Recipe – No Oil
This post excerpt is originally from the blog, InMyOwnStyle.com: source.
Link here to jump to the recipe with additional baking tips.
Besides being delicious, this recipe is also easy to make and can be made in one bowl, no need to bring out your stand mixer.
They have just the right mix of flavors and spices – ginger, cinnamon, cloves and regular molasses as the sweetener.
If you are trying to stay plant based over the holidays, but don’t want to miss out on the pleasure of enjoying a Christmas cookie or simply want a low-fat cookie option – give these a try.
One Bowl Vegan Gingerbread Cookies & BiscottiEasy to make one bowl vegan gingerbread cookies that are dairy and oil free. The recipe can also be make into biscotti with a topping of chopped almonds. Either way they are delicious and perfect for dunking in a mug of hot coffee, tea or hot chocolate.Servings 12Calories 108kcalCost $10
- Large bowl
- wooden spoon
- measuring cups and spoons
- Star shaped cookie cutter
- 1 cup old-fashioned oats divided
- 1-3/4 cups white whole-wheat flour or sprouted whole wheat flour
- 1 tsp baking powder sodium free if watching salt intake
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup pure maple syrup
- 1/4 cup unsulfured molasses
- 1/2 tsp vanilla extract
- 1/2 cup almonds chopped
- 1/4 cup water
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicon mat.
- If you don’t have oat flour, blend 1/2 cup of oats in a food processor until finely ground.
- In a large bowl, combine the finely ground oats, remaining 1/2 cup of oats, flour, baking powder, baking soda, cinnamon, ginger, and cloves. Mix well.
- After mixing – make a hole in the center of the dry ingredients. Into this hole, add and whisk maple syrup, molasses and vanilla to the dry ingredients and then mix all well until combined. If the dough is dry add a tablespoon of water at a time and mix until dough sticks together and can form into a ball.
- Transfer the dough to a parchment covered baking sheet and form it into a log, about 12-inches long by 2 – 4 inches wide.
- Spritz the top with water and then sprinkle chopped almonds over the top. Use the back of a large spoon or your hand to press the nuts into the dough. Spritzing the top with water first will help them stick.
- Place on middle rack in oven for 25 30 minutes or until a golden brown color and firm to the touch.
- Remove the log from the oven and let cool on a wire rack for 10 minutes. Reset oven temperature to 300°.
- Place log on a cutting board. Use a sharp knife to cut the log into 1/2″ – 3/4″ biscotti size slices.
- Place the sliced biscotti flat on the baking sheet. Bake for 6-8 minutes. Turn slices over and bake for another 6-8 minutes or until dry and firm.
- Remove biscotti from oven and let cool on a wire rack. They will get crisper as they cool.
NutritionCalories: 108kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 73mg | Potassium: 175mg | Fiber: 2g | Sugar: 12g | Calcium: 61mg