The holidays are here and one of my favorite treats to eat around this time of year would have to be gingerbread cookies. So, naturally I was determined to find a vegan way to make this little gem of a treat!
Let's get to baking!
Here's what you need:
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 13/4 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
6 tbsp Coconut oil
3/4 cup brown sugar
1 eggs worth of egg- replacer
1/2 cup molasses
2 tsp vanilla
Begin by mixing together the flour, baking soda, baking powder, salt, and spices. Mix together until there are zero clumps.
Beat together the coconut oil, brown sugar, and egg-replacer until well mixed. Then you want to add the molasses and vanilla and of course, get back to mixing!
Slowly, (1 cup at a time) add your dry ingredients until well combined. You May have to get your hands dirty on this one. Divide dough into three equal parts and form into balls (I used me hands) Wrap in plastic wrap and allow to sit at room temperature for 2 hours. (the longest two hours of my life!!!!!)
It's been 2 hours... let's bake these bad boys (or girls)
Preheat your oven to 375 degrees and line a cookie pan with parchment paper -- skip on the "PAM" and save yourself from some extra fat.
Lightly dust the area you are going to use to turn the dough into little people (hehehe). If the dough is sticky, dust your rolling pin with extra flour. Roll out your dough until it is 1/4 inch thick.
I used cookie cutters to make my shapes but if you are super awesome and can do without... well then, damn.
Bake your cookies for 7 minutes if you like soft cookies and 10 minutes if you prefer harder, crunchier cookies. Remove cookies from oven and allow to cool.
Once cooled decorate with royal icing, or dust or stencil with powdered sugar
ENJOY!!!!!!
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