Hello friends! This post was inspired by a very good-looking 500 calories gingerbread cookie I saw in one of the coffee shops in Austin. I am always down for cookies this holiday season. There is nothing like delicious treats this time of the year without the annoying calories. Today I am sharing with you my favorite Gingerbread cookie recipe. It took me several attempts to finally come up with a recipe of the cookies that would be vegan, and sugar-free, but sweet, crispy on the outside and moist inside.
1 cup Bob’s Red Mill Whole Wheat Flour
1 cup Bob’s Red Mill Super-Fine Almond Flour
2-3 tbsp Ground Ginger
1/2 tsp baking powder
2 flax egg
1/3 cups Molasses
1/4 cup Vegan Butter
3 tbsp honey or maple syrup
1/2 tsp Vanilla Extract
- In 2 separate bowls combine dry ingredients and wet ingredients.
- In a large bowl stir in the pre-sifted dry ingredients until combined. The dough will come out a little sticky.
** I used Kitchen Aid Mixer Stand Mixer to combine the ingredients.
- Roll the dough into small balls. You can use a little bit of water or extra flour on your hands if the dough is too sticky.
- Bake the cookies for 10-12 minutes at 400 on greased cookie sheet. Let the cookies sit in the oven for another 5 minutes before serving. P.S. if you are a really sweet tooth, I would recommend serving cookies with orange marmalade.
I hope you have delicious holidays!
If you would like to know how I manage to stay fit and eat everything I want this time of the year, read this post.
Ho Ho Ho,