It is nearly Christmas and if you haven’t made vegan gingerbread cookies yet, it is about time! Now, gingerbread forms were among the things we put in post to be sent to Barcelona. So, I was waiting and waiting for the forms to be able to take new photos of my gingerbread cookies. Then, three weeks after the packages were sent, we received one of them, but unfortunately not the one with forms. Instead of giving us a call to make sure we were at home, they just tried to make a delivery and when one week had passed, the package was sent back to Tallinn. How cool is that?
Vegan Gingerbread Cookies
- 3 tbsps. coconut oil (melt before use)
- 10-15 dates (I used 10, because I do not like overly sweet things)
- 7 tbsps. water or plant-based milk
- ½ tbsp. ground flax seeds
- 100g (3.53oz) almond flour or ground almonds
- 100g (3.53oz) raw buckwheat flour
- 100g (3.53oz) + 4tbsp oat flour
- 2 tsps. cinnamon
- ½ tsp. Himalayan salt
- 1 tsp. gingerbread spice
Tips on my vegan gingerbread cookies:
- You can roll the dough thinner or thicker – it’s up to you. Thicker dough will result in softer crackers.
- If the dough is too sticky, use more flour when rolling.
- You can grind your own flours from almonds and rolled oats. Weigh the same amount as flours.
- Make round shaped cookies. I weighed 15g (0.53oz) pieces and shaped them with my hands. You could also form a dough tube and then cut round pieces with sharp knife.