Easy Vegan Gingerbread Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
1
hourCooking time
8
minutesCalories
280
kcalIngredients
1 1 flax egg // 1 Tbsp ground flaxseed + 2 1/2 Tbsp water
1/2 cup 1/2 brown sugar, packed
1/4 cup 1/4 peanut butter
3 Tbsp 3 Molasses
1/4 cup 1/4 Coconut oil
3/4 tsp 3/4 Ginger
1/2 tsp 1/2 Cinnamon
1/4 tsp 1/4 Nutmeg
1/4 tsp 1/4 Salt
1/2 tsp 1/2 Baking soda
1 3/4 cup 1 3/4 Pancake mix
Preparation
- In a large bowl prepare the flax egg and allow to thicken for 5 minutes
- Add coconut oil, molasses, peanut butter, brown sugar, salt, spices, baking soda and whisk together all ingredients.
- Add pancake mix to bowl and stir with wooden spoon until ingredients are well combined. You want to ensure your dough is not too wet or dry.
- Chill dough for one hour.
- Preheat oven to 350° F
- After dough has chilled for at least an hour roll between two sheets of parchment paper, about 1/6 inch thick. Not too thin, unless you want crispy gingerbread cookies.
- Making sure the cookies don’t dry out, quickly dip your cookie cutter in rice flour and cut out each cookie. Then grab the parchment paper and place cookies on cookie sheet and put them in the freezer for 5 minutes, allowing the cookies to firm up.
- Once cookies are firm, gently transfer to a cookie sheet with a lightly floured spatula. Cookies may spread, leave 1 – 2 inches between.
- Place in oven and bake for 8 minutes. Allowing the cookies to brown softly on the edges. Then remove from oven and allow to cool for 2 – 3 minutes.
- Once cooled can store for several days at room temperature or freeze for up to a month.
Notes
- This recipe has been modified from other easy vegan gingerbread recipes.
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