Gingerbread Cookies say Christmas to me (along with a bunch of the other Christmas cookie recipes I have posted!). Although, I am not much of a baker, I love eating Gingerbread Cookies made by someone else!!
Today’s featured recipe, Healthy Vegan Gluten-free Gingerbread Cookies, was posted by Solveig Berg Vollan, The Gluten Free Vegan Girl.
- 4 cups dates
- 1 cup oat flour + additional 1-2 cups oat flour (read note below)
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1 cup water
- 1 tbsp ground flaxseeds (or chia seeds)
- 3 tbsp homemade pecan butter
- 2 tsp vanilla essence
- 1 tsp baking powder
- Spices (ground), to taste: cinnamon, cardamom, ginger, nutmeg
- Place the ground flaxseeds in with the water and allow this to sit for a few minutes. While that is happening, shift together all the dry ingredients (do NOT add in the additional oat flour), except for the spices and optional ingredients.
- Add the dates into a food processor along with the vanilla essence, pecan butter and the flaxseed-water. Pulse this until you have a completely smooth mass.
- Mix this in with the dry ingredients and gradually add in the various seasoning. I use a lot of cinnamon and cloves, and a bit less of the others, but find out which variation suits you.
- Now gradually add in oat flour while kneading the dough with your hands. You will need to add in anywhere from 1-2 (maybe even 3) cups of oat flour to get the right consistency. You will know it is right when it does not cling to your hands or sides of the bowl, yet it should not be so dry that it starts cracking.
- Dust a little bit of oat flour out on a clean smooth surface and, using either a rolling pin or your hands, form 1/4 of the dough until it is relatively thin. I found that this was a lot easier when taking parts of the dough and working with them separately, hence why I wrote 1/4. Grab some gingerbread forms and press down on the dough. When each is done grab a spatula and carefully place it on a baking sheet. Repeat until all the dough is used.
- Bake each tray at 200 degrees Celcius/390 degrees Fahrenheit for 10-20 minutes, or until you see that they have turned slightly golden. Take the baking trays out and allow the cookies to chill completely before eating. If you wish to decorate them you can do that as well (try and keep it healthy Healthy Vegan Gluten free Gingerbread Cookies ).
- If stored in an airtight box these might keep for up to two weeks.
Make sure you check out the original post! Solveig Berg Vollan, who is a 17 year old girl from Norway, has suggestions and pictures that will help you with this recipe.
Have a Gluten Free Vegan Cookie recipe of your own that you would like to share? Email it to me at GFDFSandy (at) gmail.com. I have an extra Happy Herbivore Abroad Cookbook. I will mail it to the best holiday cookie recipe submitted between now and the end of the month!