Healthy Plant-Based Gingerbread Cookie Recipe To Try This Holiday Season!

The holiday season it's the perfect time to indulge in our favorite foods while we are having fun around our friends and family, so why not take an all-time classic and make it healthier to enjoy it guilt-free? These gingerbread cookies are dairy-free, refined sugar free, packed with fiber, low fat, and vegan!

Ingredients:

• 2 cups (240g) spelt flour
• ¼ cup (55g) vegan butter
• ½ cup (100g) coconut sugar
• ¼ cup (85g) maple syrup
• ¼ cup (60g) water
• 1 tablespoon ground chia or flax seeds
• 2-3 teaspoons ground cinnamon
• 2-3 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon baking soda
• Pinch of any good quality salt

For the Frosting:

•  ½ cup (65g) coconut butter (softened)
• 1-3 tbsp dairy-free milk (as needed)

Instructions:

• Add all the cookie ingredients to a large bowl and mix well
• Set aside the dough in an airtight container inside the fridge for 1 hour or in the freezer for 30 mins
• Preheat the oven to 180°C (350°F)
• Roll out the dough on a lightly floured surface so it is about 8mm (0.3 inch) thick
• Use a cookie cutter to cut shapes out of the dough
• Carefully place each cookie on a lined baking tray (using a spatula it's a good idea)
• Bake the cookies in the oven for 10 minutes (depending on the thickness of the cookies, always keep an eye on them)
• The edges of the cookies should be slightly golden brown
• Let the cool directly on the baking pan

Frosting Instructions:

• Add all the frosting ingredients to a bowl and mix until it forms a thick paste.
• Use a fine tipped piping bag to decorate the gingerbread as desired.
• Enjoy cookies immediately! 

Have a Happy Holiday Season!