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Gingerbread Cookies - Vegan and Gluten Free! Deliciously soft and packed full of sparkling pieces of crystalised ginger | thecookandhim.com

Gingerbread Cookies (Vegan & Gluten Free!)

Prep: 20 mins | Cook: 12 mins | Total: 32 mins | Quantity: 12 - 14 cookies

Ingredients

  • 1 + 1/2 tblsp ground flax
  • 4 tblsp water
  • 1/2 cup almond butter
  • 1/4 cup coconut oil – melted and cooled slightly
  • 1/4 cup treacle (or molasses)
  • 1/4 cup coconut sugar + extra for sprinkling
  • 1 tsp vanilla extract
  • 2/3 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground all spice
  • 1/4 cup crystallised ginger – cut into small pieces

Instructions

  1. Mix the ground flax seed with the water in a small bowl or mug and set aside for 5 minutes to thicken
  2. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a large baking tray with parchment or a silicon mat
  3. Whisk together the flax egg, almond butter and melted coconut oil until smooth then add the treacle, sugar and vanilla and mix well
  4. In a large bowl mix the coconut flour with the baking soda, cinnamon, ground ginger, all spice and crystallised ginger, then pour in the treacle mixture, stirring to make a sticky dough
  5. Scoop out spoonfuls, shape into balls then flatten with the palm of your hand onto the prepared baking sheet
  6. Sprinkle each cookie with a little extra coconut sugar
  7. Bake for 12-15 minutes until firm and the tops have started to crack
  8. Leave to cool on the tray then store in an airtight container 

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gingerbread-cookies-vegan-gluten-free/