Chewy Vegan Gingerbread Cookies

Chewy Vegan Gingerbread Cookies
snowmanstraight.jpg

There are many things I like about gingerbread cookies. The warm spices filling my kitchen, the art of decorating the little men and women, seeing the smiles of my recipient cookie eaters. But there's one thing I don't like about these little festive people: they're often rock hard. Seriously, I once chipped a tooth on a gingerbread cookie, resulting in an emergency root canal during the holidays. So, this weekend, I set out to make a soft, chewy gingery cookie that would spare me all of my teeth. And it was a success! You can keep these cookies simple by just rolling them into discs, dipping in sugar, and then baking. vegan chewy gingerbread cookies

Or, you can play with your food, and turn these soft, chewy cookies into little snowmen and snowwomen (#thefutureisfemale)!

vegan chewy gingerbread cookies

OR, you can frost two cookies, stick them together, and have a ginger buttercream sandwich. Which is what I did, but didn't take a photo of because I was in a sugar coma. Finally, make sure you don't overbake them, though, or you'll end up chipping your teeth.

Chewy Vegan Gingerbread Cookies 

Makes approximately 4 dozen small cookies 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups spelt flour (can substitute all-purpose flour)
  • Heaping 2 teaspoons ground ginger
  • 1 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 1 flax egg*
  • 3/4 cup blackstrap molasses
  • 1 cup organic sugar
  • 2 tablespoons maple syrup
  • 3/4 cup vegan butter, softened
  • 1 teaspoon vanilla extract
  • Organic sugar for dipping

*Mix 1 tablespoon flaxmeal with 2 1/2 tablespoons water, stir, and let sit 10-15 minutes to thicken

Directions

  1. Preheat oven to 350°F. Line several baking trays with parchment paper.
  2. In a medium bowl, whisk the dry ingredients together (flour through baking powder)
  3. In a large bowl, using an electric mixer, whip the vegan butter until light and fluffy. Add flax egg, molasses, sugar, maple syrup, and vanilla and beat until well combined.
  4. Working in batches, gradually beat in the flour mixture. Switch to a wooden spoon if the mixing gets too tough.
  5. Using a tablespoon, roll dough into small discs. Dip each disc into a sugar and place on baking trays. Bake for 10 minutes and cool on a wire rack for 15 minutes. If desired, decorate with buttercream frosting.

vegan chewy gingerbread cookies

Vegan Buttercream Frosting

Ingredients

  • 1/2 cup vegan butter, softened
  • 1 1/2 cups powdered sugar
  • 1-2 teaspoons of plant-based milk (almond, soy, coconut, etc.)
  • 1 teaspoon vanilla extract
  • Dash of sea salt

Directions

  1. In a large bowl, using an electric mixer, whip the vegan butter until light and fluffy.
  2. Working in batches, gradually beat in the powdered sugar. Add the milk to thin it out a bit, along with the vanilla and salt, and beat until you achieve your desired consistency.