Crisp Vegan Gingerbread Cookies
 
 
Makes 20-30 cookies (depending on size of cookie cutters)
Ingredients
  • 1 cup spelt flour
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut milk
  • 2 tablespoons maple syrup (see notes)
  • 1½ teaspoons molasses
Instructions
  1. In a medium bowl, whisk together the flour, baking soda, ginger and cinnamon.
  2. In a small sauce pan, combine the coconut sugar, coconut oil, coconut milk, honey and molasses. Cook over low heat, stirring constantly, until the coconut oil melts. Remove from heat and let cool to room temperature.
  3. Add the wet mixture to the dry mixture and stir until combined.
  4. Turn the dough out onto a piece of plastic wrap and pat into a rectangle about 1" thick. Wrap dough and chill until firm, about 1 hour or overnight.
  5. When you're ready to bake the cookies, preheat oven to 350 degrees with rack in center position.
  6. On a lightly floured work surface, roll out dough until it's about ¼" thick. Flour your work surface as necessary to prevent sticking.
  7. Cut out cookies with a cutter; I used a 3" gingerbread man and 1½" heart cutter, but any shape and size will work. Place the cutouts on a baking sheet lined with parchment paper or a silicone baking mat. Press together scraps and repeat.
  8. Bake cookies until slightly firm to the touch, 8-12 minutes. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
Notes
I used honey, which is not vegan friendly.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/crisp-vegan-gingerbread-cookies/