Vegan Gingerbread Cookies

Vegan ginger bread cookies that everybody loves.
My 2.5 year old just obsessed with these holiday treats.
They will do amazing as a gift or just to snack on with your coffee or tea.

Ginger
Ginger is high in gingerol, which has powerful anti-inflammatory and antioxidant properties, it has been shown to lower blood sugar levels and improve various heart disease risk factors. Ginger is a superfood and well worth to incorporate into your meals routine.

Coconut sugar
Coconut sugar is the dehydrated sap of the coconut palm. It is very sweet and has a bit of a nutty aroma to it, it is not as processed as white sugar and therefore maintain a few of the coconut fruit's nutrients. 
A few examples of these nutrients are the minerals iron, zinc, calcium and potassium, along with some antioxidants. Coconut sugar also contains a fiber called inulin, which slows glucose absorption and this is why some people with glycemic restrictions can eat it.

Let's start:

Prep time: 15 min.	Bake time: 15 min.
Resting time: 40 min.
Difficulty: simple	Servings: 30 cookies

 

Tools: Electric mixer  Mixing bowl cookie cutter rolling pin Sifter

Ingredients: 140 g all-purpose whole wheat flour 140 g spelt flour 3/4 tsp of baking soda 1 tsp of baking powder 1/2 tsp of table salt 3/4 tbsp of ground ginger 1/4 tsp of ground clove 1/4 tsp of ground nutmeg 1/4 tsp of ground cinnamon 50 g of coconut oil 100 g coconut sugar 85 g dates honey 1 flax egg (1 tbsp of ground flax with 3 tbsp of filtered water) 1 tsp of vanilla extract

Instructions: Preheat the oven to 365 F and line a baking sheet with baking paper. Mix the dry ingredients in a mixing bowl (flours, baking soda, baking powder, spices) Mix the flax egg and set aside until it jellifies. Place all the wet ingredients in the mixer bowl (date honey, melted coconut oil, coconut sugar, vanilla and finally the flax egg). whisk well.  Add the dry ingredients and mix well until the batter looks like crumbs. Take the dough out onto a floured surface. Flatten the dough a little and cover in plastic film, let the dough rest in the fridge for 40 minutes. Thake out the dough, roll it until you get a 3 mm sheet. Cut the dough wit the cookie cutter, place on the baking tray with 1 inch between the cookies. Place the tray in the refrigerator for 10 more minutes (Optional). Bake for 10 - 12 minutes. Enjoy!

 

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour