Soft Gingerbread Cookies [Vegan and Gluten-Free]

By: Nele Liivlaid from nutriplanet.org

Soft Gingerbread Cookies Vegan and Gluten-Free

By: Nele Liivlaid from nutriplanet.org

"Here’s the best chewy and soft gingerbread cookies recipe that makes your house smell of holiday flavours. It’s a quick and easy recipe requiring 8 ingredients and 45 minutes to make. It’s a simple homemade recipe for those who love gingerbread with all the perfect spices that come with it. I use my own homemade gingerbread spice mix for this recipe. I definitely recommend making a big batch for the holiday season – it comes handy if you bake as often as I do or love to use the spice mix anywhere you can, e.g. even in your morning porridge. Another key point is that my gluten-free soft gingerbread cookies are also as healthy as they can get – they do not contain refined sugar (not even brown sugar), refined flours and oils or butter. More in blog post: The good qualities of the cookies. Many useful tips: how to decorate the cookies, substitution tips as well as additional recommendations to succeed with this recipe. Then, given that you’ll have some cookies left over, I share my tricks for storing."

NotesDecoration ideas for my soft gingerbread cookies
You can go for my vegan sugar-free Royal icing or vegan cream cheese frosting (recipes with videos are up on blog). My Royal icing is made of xylitol and is therefore suitable also for those on low glycemic diet or Candida diet. Check the recipe post for all the natural colourings you can use to spice things up!

Finally, you can also make use of rubber stamps, cookie forms and chopsticks to create beautiful patterns. I used a bigger and smaller star-shaped cookie form and a chopstick for the patterns you see on photos. In the video I utilised a small fork to shape the cookies and to draw stripes on top of them.

See more tips, sub info and tutorial video from original post!

Click here for the easy healthy recipe

Makes21 cookies

Preparation Time20 min

Cooking Time25 min

Ingredients

1 can chickpeas, drain and rinse
2 3/5 (1-ounce) additive-free tahini (sesame seed paste)
1 cup additive-free almond milk
2 4/5 (1-ounce) fat-reduced almond flour
1 2/3 (1-ounce) buckwheat flour
1 teaspoon Himalayan salt
3 tablespoons carob powder
1 tablespoon cocoa powder
1 tablespoon gingerbread spice mix (check original post)
5 tablespoons birch xylitol (check blog post for sub info)

Start by adding all ingredients (except buckwheat flour) into food processor and process until you have homogeneous batter. Check substitution tips if you don’t have food processor.
Then, blend or mix in buckwheat flour.
Preheat oven to 350°F (175°C).
Next, take ungreased cookie sheet (or baking sheet) and line it with parchment paper. Weigh about 30g (1.06oz) pieces of cookie dough and, using the help of two spoons, place them onto baking sheet. You’ll get about 21 cookies (given that you don’t eat much dough).
Now, you have two options. First, you can shape your gingerbread cookies using a fork. Secondly, you can make neat-looking cookies by flouring your hands and shaping them into same-size discs. Start by making a small ball between your palms and then press it down and shape it into regular circle. Flour your hands as needed – the cookies are quite soft.
Bake the cookies for 25 minutes, and then transfer onto cooling rack and let cool completely.