Vegan Ginger Cookies
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Spelt 10 oz
- Muscovado Sugar 5 oz
- Flaxseeds 0 oz
- Peanut Butter 0 oz
- Coconut Milk 0 oz
- Spices ¼ teaspoon
- Activated Baking Soda to taste
- Apple Cider Vinegar to taste
Step-by-Step Guide
Step 1
Soak 30 g of ground flaxseeds in 75 ml of water, stir, and let sit for 5–10 minutes.
Step 2
Melt the coconut oil beforehand, mix all the ingredients. Roll out the dough and cut out cookies using cookie cutters. Bake at 180°C for 15–20 minutes; if you want the cookies to be crunchier, bake longer — 20–25 minutes.
Step 3
As always, you can play around with this recipe. For example, regular spelt flour can be replaced with gluten-free flour, and almond butter can be substituted with any other nut butter. Add spices to your taste.
Step 4
If you keep the cookies in the oven a little longer, they will become firmer and crunchier, and you can use them to make a gingerbread house.
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