Here’s a delicious and easy-to-make gingerbread cookie recipe that’s also vegan and gluten-free.
Since this recipe requires dates, I didn’t add any additional sweetener, but if you want your cookies sweeter, you can add some. I also added some chopped candied ginger, but if you don’t have any, that’s okay. The coconut oil is optional too.
I also decided to decorate my cookies with glaze that’s made of melted coconut oil and powdered sugar. You can use a little bit of non-dairy milk or water instead of the coconut oil, or just leave them plain.
- 1/3 cup of dates
- 1/2 cup of drinking water
- 1 tablespoon of ground flaxseed or flaxseed meal
- 1 ½ cups of oat flour or ground oat
- Ginger powder
- 1 teaspoon of melted coconut oil – optional
- Candied ginger – optional
For the glaze
- 1 teaspoon of melted coconut oil
- 3-4 teaspoons of powdered sugar
Soak the dates in water for about 1 hour, or if you want to speed up the process, use hot water.
Take the dates out of the water and mash them, but keep the water too. Add the melted coconut oil, some cinnamon, ginger powder and candied ginger.
Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water to make one egg substitute. Whisk it well until it thickens.
Add the flaxseed “egg” to the dates and mix them together.
Then, add the oat flour and mix everything well. If the dough seems too thick, you can add some of the date water.
Preheat your oven to 180°C (350°F).
Spread the dough on baking paper and make sure it’s not too thin. Use a cookie-cutter to cut the cookies.
Place the cookies on a baking try covered with baking paper.
Bake for 10-15 minutes depending on the thickness of your cookies.
Let the cookies cool down.
For the glaze:
Mix the melted coconut oil with powdered sugar and decorate the cookies however you’d like to. I just drizzled the glaze over my cookies.
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