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Vegan Gingerbread Cookies

Plants Not Plastic
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Servings 8 cookies
Calories 130.5 kcal

Equipment

  • Baking tray
  • Mixing bowl

Ingredients
  

  • 1.5 cups oat flour ~2 cups blended oats
  • 1/2 cup sugar
  • 3/4 tsp ginger powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt optional
  • 1 tsp lemon juice
  • 2 tbsp almond butter
  • 1/4 cup applesauce (1)
  • 2 tbsp molasses sub pure maple syrup or agave
  • 2+ tbsp water see directions

Instructions
 

  • In a medium mixing bowl, combine all dry ingredients
  • Add wet ingredients and mix together
  • Add wet ingredients and 2 tbsp water and mix together until smooth
  • Chill the dough in the freezer for ~10-20 minutes
  • Check texture of the dough (2) and if ready, preheat oven to 325F and separate the dough on baking tray into 8 evenly sized cookies
  • Chill baking tray for 10 minutes while oven preheats
  • Baking for 15-20 minutes or until cooked through with a light golden brown on top
  • Remove from oven and transfer to a plate or cooling rack
  • Enjoy!

Video

Notes

  1. Sub 1/2 ripe banana or 1 flax egg (2 tbsp ground flax seeds and 1/4 water, mixed together)
  2. Dough should stick to itself well but not quite hold in a ball (refer to video for visual). Start with wetter dough and play with a ratio of water and flour, chilling for 5-10 minutes in between adding either and mixing to check for right consistency.