Alright, its true. This recipe is a few days late. . . ok we totally missed the Christmas deadline. OR maybe you should thank me for helping you plan out your Valentine's Day desserts...
This Christmas season sped right past us! I already have a giant list of about 40 things that I plan to do during Christmas next year.
From some health problems that came to a head right after our Christmas party, to losing P's precious Grandma A, the weekend before Christmas, and the weekend my mom and Grandma arrived after a 13 hour drive from Minnesota, we were a little bit preoccupied.
It was my first time hosting Christmas, and all I can be sure of is that they had some delicious cookies!
I have spent the last couple days in the kitchen baking all sorts of Christmas goodies to deliver to friends.
So far, no one has guessed that these delicious morsels are vegan. Heh heh heh!! I am not vegan, because pizza, but I always like to make recipes healthy if I can!
This is my first time using vegan butter, which I've kind of stayed away from until now. I also used coconut oil because I admittedly was a little nervous about using vegan butter.
No one has guessed that are vegan, including my friends sweet mom. I delivered some cookies, and right before I left she complimented me on them. I told her they were vegan! She was just so shocked, because she has never had vegan desserts because when she wants dessert, she wants dessert!!! Actually, I'm not sure if I ever mentioned to my mom that these were vegan, come to think of it...
Merry Merry Christmas to you and yours, I hope you have been enjoying time with family and friends! I'd like to suggest a viewing of The Muppet's Christmas Carol if you are serious about maximizing your holiday enjoyment.
Go ahead and make these cookies, deliver some to your sweet neighbors. Leave me a comment and let me know what you think! Make sure you're following me on Instagram @corrielanderson , post a photo of your beautiful creation, tag me, and use #itsallofit!
Vegan Gingerbread Cookies
Recipe Author: Corrie Anderson
Recipe Type: Vegan, Dessert
Serves: 6 - 8
- 1/2 cup vegan butter, room temperature
- 1/4 cup coconut oil
- 1/3 cup + 2 tablespoons sugar
- 1/2 cup molasses
- 1/2 teaspoon vanilla extract
- 1 flax egg*
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup spelt or whole wheat white flour
- 1 1/2 cup all-purpose flour (plus 1/2 cup more for sprinkling when you roll the dough out!)
- OR 2 1/4 cup all-purpose flour
Icing: I used King Arthur Flour's icing sugar, but have also used confectioner's sugar. Use 1 cup icing or confectioner's sugar, 1 teaspoon vanilla extract, and 1 teaspoon water or almond milk. I also add a splash or bourbon. If you want creamier icing, try adding coconut oil!
- Add sugar, butter, and oil to a large bowl, and cream together using a mixer for about 30 seconds to 1 minute. Then add molasses, vanilla extract, and the flax egg. Mix until well incorporated.
- Next add flours and then ground ginger, ground cinnamon, ground cloves, kosher salt, and baking soda. Mix again, the dough will be bulking up and might be tough to mix. If it isn't, add flour 1 tablespoon at at time until it firms up! Pop the dough into the fridge for 30 minutes, or into the freezer for 15 minutes. It will last in the fridge for 4 - 5 days.
- Preheat oven to 340 degrees. Sprinkle surface with flour before rolling dough. Bake for 6 to 8 minutes!
*1 flax egg = 1 tablespoon ground flax seeds + 2 tablespoons water