It’s the Christmas season, which means the temptation of loads of baked goods. A lot of them are filled with butter and eggs, though. For some things, there are (accidentally) vegan versions out there (most are still filled with fat, though). And for some, like yummy soft gingerbread, I haven’t found any. Until now….
The ingredients for these low fat, vegan gingerbread cookies:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup of ground almonds
- 1.5 cups plant-based milk (I used coconut-rice-milk)
- 1/3 cup of raw cane sugar
- 2 tbsp baking cacao powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp pure vanilla powder
- 1 tsp gingerbread spice mix (I used the “Lebkuchengewürz” by Brecht)
- 1/4 tsp cinnamon
- pinch of salt
- Combine the dry ingredients in a large bowl and give them a whisk to mix them.
- Add the plant-based milk and whisk together.
- Preheat the oven to 200°C/390°F.
- Put a sheet of parchment paper on a baking tray and add the wafers.
- Take a teaspoon full of the dough and add them to each wafer.
- Put in the oven for 7-9 minutes, depending on your oven. They should be a little firm on the outside, but still soft to the touch. They will get firmer when cooled.
You can definitely do a better job than I did, looks-wise. But hey, they’re still super yummy, so I don’t really care too much… Enjoy.