1-Bowl vegan gingerbread cookies topped with a dreamy frosting. Perfect for cutting out cookies or simply baking as vegan cookies. You decide - the pleasure is simply heavenly with each variant.
In a large bowl Flaxseed egg Prepare and let stand for 5 minutes.
7 g ground flax seed + 37ml water makes 1 flax seed egg
DOUGH: Add softened butter, molasses, almond butter, brown sugar, sea salt, spices and baking powder and stir with a wooden spoon / silicone scraper until all ingredients are evenly combined. Alternatively, use food processor with dough attachment.
110 g brown sugar, 60 g Almond butter, 64,5 g Molasses, 57 g vegan butter melted, ¾ tbspn Ginger, ½ tbspn Cinnamon, Optional: ¼ tsp nutmeg, ¼ tbspn Sea salt, ½ tbspn Baking powder
Add spelt flour and work into a smooth dough. The dough should be compact, but not too dry. If the dough is too dry, add a little more flour. Almond milkIf too liquid, add a little more flour.
160 g fine light spelt flour
Cover dough and refrigerate for at least an hour, preferably overnight.
Preheat oven to 175 degrees and line a large baking sheet with parchment paper. Carefully roll out the dough to about 3-4 mm thick and dust generously with flour so that the dough does not stick.
Cut out the desired shapes and carefully place them on the baking sheet. Bake for 8-10 minutes. The longer, the crispier the cookies will be. Remove from oven, let cool, and repeat until dough is completely used.
For the frosting in a bowl, whisk together 2 cups powdered sugar, 1 tsp melted vegan butter and 1-2 tbsp almond milk until smooth frosting forms.
14 g melted vegan butter, 15-30 ml Almond milk, 260 g Powdered sugar
Pour into a piping bag or freezer bag (with corner cut off, be careful not to cut too much off) and decorate cookies with as desired.
Store at room temperature for a few days (if they even last that long!) and enjoy! *PS: The cookies also make great Christmas tree ornaments.