Molasses-Free Vegan Gingerbread Cookies
Recipe for Molasses-Free & Vegan Gingerbread Cookies. They are the perfect cut-out Christmas cookies!
Servings 1 baking tray
- 1 2/3 cup white flour
- 1/2 cup white sugar (make sure it's vegan!)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 2 tablespoons maple syrup
- 1/8 cup almond milk (or any other plant-based milk)
- 1/4 cup cold vegan butter (EarthBalance, Alsan,...)
Combine the dry ingredients: flour, sugar, baking powder, cinnamon powder, and ginger powder. Give it a quick whisk. Add in the maple syrup, vegan butter (cut in small pieces) and almond milk. Mix and knead with your hands until it's a smooth dough. If it's too sticky, feel free to add more flour.
Cover the dough in plastic wrap and put it in the fridge for at least 30 minutes (the dough should be cold when you roll it out). Meanwhile pre-heat the oven to 350°F/180°C.
Roll out the dough on a floured surface and cut out cookies with a cookie cutter until all the dough is used up. Transfer them on a baking sheet and bake them in the oven for about 10 minutes. They are quite soft when fresh out of the oven but they will harden once cooled, so let them cool off completely, before munching them or decorating them further.
Calories: 1542kcal | Carbohydrates: 258g | Protein: 17g | Fat: 49g | Saturated Fat: 9g | Sodium: 439mg | Potassium: 672mg | Fiber: 5g | Sugar: 124g | Calcium: 299mg | Iron: 8.3mg