Gingerbread Cookies Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
2 teaspoons flax meal
1 tablespoon warm water
¾ cup oat flour (certified gluten-free)
½ cup brown rice flour
¼ cup almond flour
1 tablespoon arrowroot powder
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon xanthan gum
⅓ cup coconut oil, melted
¼ cup blackstrap molasses (or regular molasses)
¼ cup coconut sugar (or brown sugar)
1 teaspoon grated fresh ginger
½ teaspoon vanilla extract
3 tablespoons coconut sugar
1 tablespoon ground cinnamon
1Mix the flax meal with the water in a medium bowl. Set aside and let rest for about 5 minutes.
2Combine the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum in a large bowl and whisk until combined.
3Add the coconut oil, molasses, sugar, grated ginger, and vanilla to the flax mixture. Mix until combined.
4Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
5Chill the dough in the fridge for at least 30 minutes.
6Once you’re ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
7Remove the dough from the refrigerator.
8To make the cinnamon sugar : Mix the sugar and cinnamon in a shallow bowl.
9Scoop out a tablespoon of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture, then place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
10Use a fork to gently flatten each cookie and make a crisscross pattern on the top. Bake for 10 to 12 minutes, until the cookies are spread out and firm around the edges.
11Let the cookies cool on the pan for a couple of minutes before transferring them to a cooling rack. Cool completely before serving. (They will firm up more as they cool.)
12Store in an airtight container at room temperature for up 4 days.
13To make these cookies with gluten, replace the oat, brown rice, and almond flours with 1½ cups unbleached all-purpose flour and exclude the arrowroot powder and xanthan gum.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.