Just because you are vegan and gluten free does not mean you can’t enjoy the Christmas cookie buzz. You sure can. There are many great ways to create delectable holiday treats with substitution ingredients that fall into your healthy lifestyle.
Here is a great Gingerbread cookie version. You won’t be disappointed.
All of my ingredients are organic.
1/2 cup vegan butter
2 1/2 cups gluten-free all purpose flour mix
1/2 cup coconut sugar (you can use regular sugar if you like but I choose not to eat refined white sugar as it is not your best choice)
1/2 cup molasses
Flaxseed egg substitute (1 tbsp. ground flaxseed + 2 tbsp. warm water together to sit for 5 minutes until thickened)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
In a large bowl or electric mixer bowl beat vegan butter until softened. Add half of the flour. Mix. Add coconut sugar, molasses, flax egg, baking soda, ginger, cinnamon and cloves. Mix until thoroughly combined. Mix in remaining flour.
Divide dough into two equal parts. Cover and chill in the fridge for about 3 hours until it is easy to handle.
Preheat oven to 375. Grease a cookie sheet.
On a lightly floured surface roll each half of dough into 1/8″ thickness. Using a cookie cutter of your choice cut the dough into shapes.
Place each cookie on the cookie sheet about 1″ apart.
Bake for 7 to 10 minutes until edges are firm. Cool for a minute on the sheet and then transfer to a wire rack to complete cooling.
If you wish to decorate your cookies for the festive season you can certainly do so by making a vegan, gluten free icing.
In a small bowl mix 1 cup powdered sugar with 1/4 teaspoon of vanilla extract. Stir in a very small amount of almond milk and blend until thick. If too thin then add more sugar. If too thick then add more milk. You can add any food colouring to this you like to get the festive colours and then decorate your cookies as you like. Make sure they are cooled before decorating.