Vegan Ginger Cookies
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Spelt - 8.5 oz
- Muscovado Sugar - 3.5 oz
- Flaxseeds - 1.1 oz
- Peanut Butter - 1.6 oz
- Coconut Milk - 1.6 oz
- Spices - ¼ teaspoon
- Activated Baking Soda - to taste
- Apple Cider Vinegar - to taste
Step by Step guide
Step 1
Soak 30 g of ground flaxseeds in 75 ml of water, stir, and let sit for 5–10 minutes.
Step 2
Melt the coconut oil beforehand, mix all the ingredients. Roll out the dough and cut out cookies using cookie cutters. Bake at 180°C for 15–20 minutes; if you want the cookies to be crunchier, bake longer — 20–25 minutes.
Step 3
As always, you can play around with this recipe. For example, regular spelt flour can be replaced with gluten-free flour, and almond butter can be substituted with any other nut butter. Add spices to your taste.
Step 4
If you keep the cookies in the oven a little longer, they will become firmer and crunchier, and you can use them to make a gingerbread house.
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