Gingerbread Cookies
“These gingerbread cookies are easy to make and much healthier than most cookies. they are not overly sweet, so if you have a sweet tooth simply increase the amount of sugar used or decorate them with icing.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Cook time - 10 minutes
Difficulty - Easy
Serves / makes - 10 cookies
Ingredients
200g oats (or ground almond if you do not have a high speed blender)
75g gram flour
5T coconut sugar or other brown sugar
1T ground ginger
3-5T sunflower or rapeseed oil
3-5T plant milk
1t molasses (optional)
Equipment
High speed blender
Large bowl
Mixing spoon
Baking paper
Rolling pin
Baking tray
Method
Heat your oven to 180c/360f/GM4.
Put the oats into a high speed blender. Blend, until the oats are finely ground. Put them into a large bowl.
Add the gram flour, sugar and ginger to the bowl. Mix well.
Add 3T oil and 3T milk to the bowl, mix it in using your fingers to rub the mixture together. If it does not come together into a dough add 1T oil and 1T milk. Mix again, if it is still too dry and crumbly add another 1T oil and 1T milk. Mix again.
Once the dough comes together knead the dough by flattening it, folding it over and pressing down firmly. Knead the dough like this for 1 minute to make it more pliable.
Put the dough between 2 sheets of baking paper. Roll it, using a rolling pin, until it is 4-5mm thick. Use cookie cutters to cut out shapes, any leftover dough can be kneaded together, flattened and cut into cookies.
Once you have done this with all of the dough put the cookies onto a baking tray covered with baking paper. Bake for around 10 minutes until the edges are browning.
Remove the cookies from the oven and allow them to cool slightly before eating. The more they cool the crunchier they will become.
Tips
If your cookies are thicker they will need longer to cook, if they are thinner they will need less time.
The amounts of the liquid will vary depending on the flour you use. In this recipe I give a loose guideline so that you can use various flours. If you are using plain wheat flour you may need to use 6T oil and 6T milk.
Gingerbread Cookies
Ingredients
- 200g oats (or ground almond if you do not have a high speed blender)
- 75g gram flour
- 5T coconut sugar or other brown sugar
- 1T ground ginger
- 5T sunflower or rapeseed oil
- 5T plant milk
- 1t molasses (optional)
Method
- Heat your oven to 180c/360f/GM4.
- Put the oats into a high speed blender. Blend, until the oats are finely ground. Put them into a large bowl.
- Add the gram flour, sugar and ginger to the bowl. Mix well.
- Add 3T oil and 3T milk to the bowl, mix it in using your fingers to rub the mixture together. If it does not come together into a dough add 1T oil and 1T milk. Mix again, if it is still too dry and crumbly add another 1T oil and 1T milk. Mix again.
- Once the dough comes together knead the dough by flattening it, folding it over and pressing down firmly. Knead the dough like this for 1 minute to make it more pliable.
- Put the dough between 2 sheets of baking paper. Roll it, using a rolling pin, until it is 4-5mm thick. Use cookie cutters to cut out shapes, any leftover dough can be kneaded together, flattened and cut into cookies.
- Once you have done this with all of the dough put the cookies onto a baking tray covered with baking paper. Bake for around 10 minutes until the edges are browning.
- Remove the cookies form the oven and allow them to cool slightly before eating. The more they cool the crunchier they will become.
Notes:
Equipment
High speed blender
Large bowl
Mixing spoon
Baking paper
Rolling pin
Baking tray
Tips
- If your cookies are thicker they will need longer to cook, if they are thinner they will need less time.
- The amounts of the liquid will vary depending on the flour you use. In this recipe I give a loose guideline so that you can use various flours. If you are using plain wheat flour you may need to use 6T oil and 6T milk.