Hey there, fellow health-conscious foodies! As the festive season twinkles around us, it's time to dive into the delightful world of holiday baking. And what’s more iconic than gingerbread cookies? But we’re not talking about just any gingerbread, oh no. We're whipping up a batch of wholesome, vegan gingerbread cookies that are so good, they'll have even the staunchest traditionalists begging for more!
Now, I know what you might be thinking: Vegan? Gluten-free? Can they really be delicious? Absolutely! I've embarked on a mission to create a gingerbread recipe that’s not only incredibly simple but also packed with nutritious goodness, without compromising on that classic gingerbread flavour we all love.
The Secret to Success
These cookies aren't just delicious; they're designed with your well-being in mind. We're skipping the refined stuff and opting for ingredients that are kinder to your body and the planet.
Here’s a sneak peek at our star players:
- Plant-Based Butter: We’re using vegan butter to get that perfect crumbly texture. You can also use refined coconut oil for a subtle hint of richness without any coconut flavour.
- Muscovado Magic: Dark muscovado sugar is our secret weapon! It’s less refined and bursting with molasses goodness, adding a deep, caramel-like flavour.
- Molasses, or not? Molasses are the classic choice for gingerbread, and a little goes a long way. We’re using just the right amount for flavour, or you can skip it and adjust the recipe, still achieving the same wonderful taste.
- Flax Power: If you're going gluten-free, we’re using ground flax to keep our cookies together. If you’re using regular flour, you don’t need this at all.
- Soy Milk Splash: Instead of eggs, we’re using soy milk, which works perfectly and is high in protein. If you don’t have any soy milk, use your favourite plant-based milk instead.
- Spices, spice, baby! Ginger, cinnamon, nutmeg, cardamom, and cloves – a blend that screams Christmas! Adjust these to your liking, or experiment with allspice or black pepper.
- Flour Power: Use all-purpose flour or a balanced gluten-free mix.
Let’s Get Baking!
- Creamy Dreamy: In a large bowl, cream together the vegan butter and muscovado sugar until it's light and fluffy. Imagine you’re creating a delicious cloud of sweetness!
- Molasses Magic: Stir in the molasses and soy milk (or activated flax). Mix until everything is well combined. This is where that rich flavour starts to emerge.
- Dry Ingredients Dance: Sift in the baking soda, spices, salt, and half of the flour, gently folding it together. Then add the rest of the flour, and mix gently using your hands, creating a soft dough.
- Chill Out: Form your dough into a disc, wrap it up, and let it chill in the fridge for a few hours. This step is essential – it helps the cookies hold their shape.
- Roll & Cut: Roll your dough to about 5mm thick, and use cookie cutters to create those adorable gingerbread shapes. It’s time to get creative with your shapes!
- Bake & Cool: Bake your cookies until they're golden brown. Let them cool completely on a wire rack, before starting to decorate.
- Decorate Time: Mix icing sugar with a tiny amount of plant milk or lemon juice for icing. Get those piping bags ready and make your gingerbreads the art pieces they deserve to be!
More Delicious Treats
If you're looking to expand your healthy festive treats, why not try:
- Vegan Coconut Truffles
- Vegan Rum and Raisin Truffles
- Vegan Vanilla Crescents
The Recipe
Yields: Approximately 40 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Ingredients:
- 75g vegan butter (or coconut oil)
- 9g ground flax (if using GF flour)
- 60ml soy milk (or any plant milk)
- 100g dark muscovado sugar
- 40g molasses (or extra 25g muscovado sugar)
- ¾ tsp baking soda
- 2 ¼ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- Heaped ¼ tsp fine salt
- 250g all-purpose flour (or GF flour mix)
For the optional icing:
- 140g icing sugar
- 20ml water, lemon juice, or plant milk
Instructions:
- Soften your vegan butter.
- If using GF flour, mix ground flax with soy milk and set aside.
- Cream together vegan butter and muscovado sugar until fluffy.
- Add molasses and soy milk (or flax mix). Whisk until combined. If skipping molasses, add extra sugar and more milk.
- Sift in dry ingredients and mix well.
- Form dough into a disc and refrigerate for 3 hours.
- Preheat oven to 180°C/355°F and line baking trays.
- Roll out dough, cut shapes, and place on trays.
- Bake small cookies for 7-9 mins, larger ones for 10-12 mins.
- Mix icing ingredients and decorate when cooled.
Notes:
- You can use black treacle or unsulphured molasses instead of blackstrap molasses.
- The dough freezes well. Just defrost before using.
Share the Love
If you decide to give these a go, don’t forget to tag me on social media! I love seeing your healthy creations.
Happy baking and happy holidays, everyone! Let's make this season a delicious and nutritious one!