Homemade plant-based gingerbread cookies that contain no oil and no refined sugar and are completely wfpb. They are also made using 100 % whole wheat flour. This gingerbread cookie recipe is perfect for the holiday season.
This post is sponsored by One Degree Organics.
Gingerbread cookies are must-bake during Christmas time. Therefore, I knew I needed to create a recipe that still had all the delicious flavors of a classic gingerbread cookie but that was made with whole foods and completely plant-based. This recipe does just that and delivers perfect little healthy plant-based gingerbread cookies for this holiday season.
These plant-based gingerbread cookies are amazing. The incredible flavors of the ginger and molasses work together so perfectly to give it that perfectly spiced flavor.
One Degree Organics
I received One Degree’s sprouted whole wheat flour to try out and it worked perfectly in these cookies! If you have never heard of One Degree Organics, you need to check them out. They are a company who are committed to providing the best, clean foods to consumers. This means that they source every single one of their ingredients from organic farmers who use only plant-based farming methods. As you know, I am such a huge advocate for clean, minimally processed foods and One Degree Organics takes pride in being transparent about what’s in their products.
One Degree Organics personally meets with all of their farmers face to face to see first-hand how they grow and process their food. This ensures that they are only receiving high quality foods and ingredients that meets their high standards!
They have many different amazing products ranging from flours and breads, to cereals and granolas. Unlike most other cereals, all One Degree Organic products are certified as Glyphosate Residue Free. They ensure that all of their products are completely free of this harmful pesticide. Additionally, they are an all organic brand and all of their products are non-GMO.
If you are interested in checking out One Degree Organics, you can find their website here and can use their locator to find them in your local grocery store today.
What’s in Healthy Plant-Based Gingerbread Cookies?
This plant-based recipe is made using all whole wheat flour and works great. I have not tried to make this recipe gluten-free, though oat flour typically works well in cookies.
The almond butter replaces the fat, typically butter, in more traditional, non plant-based cookie recipes. However, if you do not have almond butter, you can replace with peanut butter. This may change the flavor slightly. Any other nut or seed butter would probably work just fine.
Additionally, make sure you are using the healthiest kind of cinnamon. I used ceylon cinnamon and you can read more about the difference and why you should switch here.
I used organic blackstrap molasses in this recipe.
This recipe has no refined sugar. These vegan cookies are sweetened with maple syrup, molasses and apple sauce. However, they are not overly sweet, which is great fis you’re adding icing and any other fun, decorative toppings.
If you try these healthy plant-based gingerbread cookies, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Healthy Plant-Based Gingerbread Cookies
These plant-based gingerbread cookies are a delicious and healthy christmas cookie recipe! They are made using whole wheat flour, no oil and no refined sugar, making them WFPB.
Ingredients
- 1 flax egg (3 tbs warm water mixed with 1 tbs ground flax)
- 3 cups One Degree Organic Sprouted Whole Wheat Flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbs ginger powder
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup molasses
- 1 tsp almond extract (can sub with vanilla)
- 1/4 cup apple sauce
Royal Icing (optional)
- 1 cup organic powdered cane sugar
- 2-4 tbs water or almond milk
- 1 tsp almond or vanilla extract
Instructions
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Start by making your flax egg. Take 3 tbs of water and warm in the microwave for about 10 seconds. Then, mix in 1 tbs of ground flax. Set aside.
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In a mixing bowl, whisk together whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
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Using a handheld or stand mixer, mix almond butter, maple syrup, molasses and almond extract on medium until smooth and well combined. Then add in your flax egg and apple sauce and mix.
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With the mixer on low, slowly add in your flour mixture until everything is just combined. Make sure to not over mix. Dough should be thick and starting to form a ball.
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Chill dough in the freezer for 30 minutes or in the fridge for 1 hour. This will help reduce the stickiness when trying to roll out the dough.
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Preheat oven to 350°F.
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Once dough is chilled, sprinkle flour on a flat surface. Flour your rolling pin and then taking about 1/3 of the dough, roll it out to about 1/4 of an inch thick. Press a cookie cutter into the dough and slightly wiggle it to make sure it is fully cut out.
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Transfer cookie dough cut out to a baking sheet lined with parchment paper or lightly greased with coconut oil.
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Once you have cut out as many cookies as you can, take the leftover scraps and add to the remainder of the dough, roll out about 1/2. Keep flour on your rolling pin and on your flat surface to avoid the dough sticking. Repeat until there is no more dough left.
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Bake for about 10 minutes.
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Let cookies cool completely before adding any icing.
Royal Icing
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Add powdered sugar, almond extract and water to a bowl. Using an electric mixer, mix until everything is combined. You will want the icing to be thick enough to pipe, but not too thick. Add a small splash of water if it's too thick or a spoonful of sugar if it's too runny.
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To naturally dye the icing, sprinkle in a small amount of each to a portion of the icing.
Light Red: Beetroot Powder
Green: Matcha
