Vegan gingerbread cookies

Christmas is of course the best time to make those gorgeous cookies, but what’s really stopping us from making them any time of the year πŸ™‚ Once make, all you need is a glass of vegan hot chocolate, and you’re nicely set for a cosy evening.

Here’s what you need:

  • 60g of vegan butter
  • 100 grams of brown sugar
  • 3 tbsp of golden syrup
  • 1/2 tsp of vanilla extract
  • flax seed egg replacement (1tbsp of flax seed mixed with 2 tbsp of hot water, mixed and left for 10 min to work it’s magic)
  • 270g of wholegrain flour (you may need a little more flour depending how much water you’ll add to the flax seed egg replacement)
  • 1/2 tsp of baking soda
  • 1 tsp of cinnamon
  • 1 tsp of ground ginger
  • 1 tsp of allspice
  • 1.5 tsp of clover
  • A little bit of soya milk for brushing

Don’t worry if you don’t have all the spices, just experiment with what you have at hand.

Here’s what you need to do:

  1. Mix vegan butter with sugar using an electric mixer
  2. Add vanilla extract and flax seed egg replacement and mix in
  3. Add all the remining, golden syrup ingredients (flour, baking soda and spices) and kneed to make a ball
  4. Wrap the dough ball in a beeswax paper and let it rest in the fridge for half an hour
  5. Take half the dough and roll it out on a well floured surface
  6. Cut the cookies with your preferred shape of a cookie cutter (or a variety, because why not?)
  7. Brush cookies with soya milk
  8. Place cut cookies on a baking tray and bake for 20 min in 180 degrees Celsius.
  9. Enjoy πŸ™‚

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