It’s Christmas People!
I’ve honestly never been a big Christmas person, but somehow this year Christmas really got to me and with that I also got into the baking mood. Yesterday I made these Gingerbread cookies and they came out so good, that Ali (who’s not even a sweet-tooth) asked me to make another batch. So that’s what I did and I can honestly say that our entire apartment smells like Christmas now. Which kinda makes me really happy.
If you’re planning on making these cookies, make sure to enjoy them with a glass of cold milk, I had almond milk with mine and it made it so much better! Oh and if you have a Christmas tree, you could also hang them as an ornament on your tree. And then low key snack on them while walking past your Christmas tree. Lol. Alright, let’s get into the baking!
Makes 15 cookies
- 1 tbsp ground flaxseeds
- 2 1/2 tbsp water
- 3 tbsp Molasses
- 1/4 cup Peanut Butter
- 1/4 cup Coconut Sugar
- 1/4 cup Vegan Butter (I used Miyokos)
- 1 1/2 cup gluten free flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 cup shredded coconut flakes
- 1 1/2 tbsp coconut oil
- Preheat the oven to 350F.
- Mix the ground flaxseeds and water in a small bowl together and let rest for 5 min. This will be the “flax egg”.
- Add molasses, peanut butter, vegan butter, coconut sugar, ginger, cinnamon, nutmeg, sea salt, baking soda in a large bowl together with the flax egg.
- Beat on low with a mixer until well combined.
- Add gluten free flour into the wet mixture and mix with a spoon together until you get a dough.
- Prepare your working surface by adding some flour on the surface.
- Roll out your dough with a rolling pin to 1/4 inch thickness.
- Cut out your cookies in the shape of your choice, I chose a gingerbread man.
- Transfer them to a baking sheet lined with parchment paper.
- Bake them for 15 minutes on 350F or until they are slightly browned on the edges.
- Once done baking, enjoy as is or allow to cool completely before adding the frosting.
- For the frosting, add the shredded coconut flakes and coconut oil in a food processor and blend them until thick and pourable.
- Transfer the icing to a zip log bag. Squeeze out any air, then seal the bag. Use scissors to cut a tiny hole in one of the bottom corners for the mixture to come out.
- Decorate the cookies however you like. There will be leftover icing, store at room temperature for up to 2 weeks.
- Leftover cookies can be kept covered and stored at room temperature.
- Bake times will vary depending on your oven. I found 15 minutes to be the ideal time for crispy cookies. Keep a close eye on them though because they bake up fast.