Happy Halloween everyone! In spirit of today’s holiday, I have a recipe to prepare you for the NEXT holiday! Too soon? At least I don’t have any Christmas music playing…
It’s no secret that I love to bake. I also happen to love almost everything I bake, but I have found that my taste buds are accustomed to flavors that some people would call bland. I enjoy the flavor of plain grains and veggies, my meals don’t get extra seasonings, and I am a coffee and tea purist to the max. I don’t add cream or sugar to either.
I’ve been wanting to attempt a gingerbread cookie recipe for a while now, and finally gave it a shot. As per usual I LOVED them, but I wanted to see what the civilians thought (non vegan eaters.) Most people I know are skeptical of my treats before they try them, and I get a total baking high when I introduce my friends to the better side of vegan baking.
I wanted to make all these cookies into maple leaf shapes, but had too much batter and not enough patience, so I made some circular cookies as well. These are perfect for those of you that enjoy a simple cookie that’s not overpowering in the sweet department. I LOVE extra sweet treats, but these mild cookies were delicious. Perfect along side a cup of black coffee.
Super Soft Gingerbread Cookies
- 2 1/4 cups whole wheat flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp of a chia or flax egg (I used chia)
- 1/4 cup coconut oil
- 1/2 cup Earth Balance vegan butter
- 3/4 cup xylitol
- 1/4 cup raw sugar
- 3 tblsp vanilla almond milk
- 1/4 cup molasses
- a couple more pinches of raw sugar
- Preheat oven to 350F
- Combine your flour, spices, salt, baking soda, and chia or flax egg in a medium sized bowl.
- In a separate bowl, mix together your xylitol, sugar, coconut oil, and Earth Balance vegan butter. Then mix in the vanilla almond milk and molasses.
- Slowly stir in the dry ingredients until mixed
- Form into small balls (or shapes), sprinkle the top with sugar, and bake for 8-10 minutes.
A few notes: I used part xylitol, and part sugar because I wanted to lessen the amount of sugar, but you can use all sugar if you want. I also ran out of coconut oil, so I used part oil and part butter, but you can use all of one or the other. I liked the combo of both.
This was my first time baking with molasses and I have to say I was scared of the smell. Thankfully it tasted nothing like it smelled, and I already have requests to bake a second batch! Oh how I love seasonal baked goods, bring on the eggnog cupcakes!
Q: Do you like gingerbread cookies?! If you said yes, you must make these.