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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.

Course Dessert
Cuisine Plant-Based, Vegan
Keyword healthy vegan gingerbread cookies, oil-free, plant-based gingerbread cookies, refined sugar-free, wfpb, wfpb gingerbread cookies, whole wheat gingerbread cookies
Prep Time 55 minutes
Cook Time 10 minutes

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

  1. 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.

  2. In a mixing bowl, whisk together whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat oven to 350°F.

  7. 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.

  8. Transfer cookie dough cut out to a baking sheet lined with parchment paper or lightly greased with coconut oil.

  9. 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.

  10. Bake for about 10 minutes.

  11. Let cookies cool completely before adding any icing.

Royal Icing

  1. 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.

  2. To naturally dye the icing, sprinkle in a small amount of each to a portion of the icing.

    Light Red: Beetroot Powder

    Green: Matcha