Kat Chat Blog

Holiday Vegan GF Ginger Cookies!

November 23, 2019

 Tis the holiday season, which means I love to bake some plant-powered goodies! 

 

This past weekend we had our first snow of the season here in Narnia, so I decided it was a perfect day to bake some holiday treats! So I put on some Christmas music and I was on a mission to bake some warm, chewy plant-based ginger cookies! I wanted to make a grain free and gluten free option and they came out deeeelicious! I was astounded at how chewy they both were despite having very limited whole food ingredients!  The best part of all is these cookies are a wonderful healthy alternative to most store-bought baked goods! 

 

These cookies contain no refined sugar, dairy, eggs, soy, canola oil or natural flavors! They are gluten-free and even grain-free! 

 

I wish I could take all the credit for this recipe, but really I  just modified one that I found online! I hope you enjoy these treats as much as I do! 

 

Vegan Gluten & Grain-Free Chewy Ginger Cookies

 

INGREDIENTS

  • 2 cups grain-free almond flour

  • 1/2 teaspoon baking soda (aluminum free) 

  • 1 teaspoon baking powder (aluminum free) 

  • 1/2 teaspoon sea salt or pink Himilayan salt

  • 1/2 teaspoon nutmeg, ground

  • 1/2 teaspoon cloves, ground

  • 1 teaspoon cinnamon, ground

  • 1 teaspoon ginger, ground

  • 1/4 cup organic olive oil (or melted coconut oil) 

  • 1/2 cup organic coconut sugar

  • 1/4  organic maple syrup

  • 1/4 cup raw honey 

  • 1/4 cup unsweetened coconut milk (or almond milk) 

 

INSTRUCTIONS

  1. In a large bowl, whisk together almond flour, baking soda, baking powder, salt,

     nutmeg, cloves, cinnamon, and ginger. Set aside.

  2. In another large bowl, mix olive oil, maple syrup and coconut sugar together for 2 minutes.

  3. To the oil/sugar mixture, add the honey and coconut milk. Continue to mix for 1 minute.

  4. Add the dry ingredients, about 1/3 at a time until dough is formed.

  5. Preheat oven to 350°F.

  6. Line a baking sheet with parchment paper.

  7. Using a melon baller or about 1/2-3/4 tablespoon of dough, roll dough into balls of approximately equal size, and slightly flatten into a disk shape. Place onto the baking sheet spaced 2 inches apart. The dough will be very sticky!

  8. Bake for approximately 7-8 minutes

  9. Let cool & enjoy

 

Happy & Healthy Baking! 

 

Love,

 

 

 

 

 

 

*All photos by Kat

*Original Recipe: http://www.onegreenplanet.org/vegan-recipe/soft-chewy-gingerbread-cookies/

 

 

 

 

 

 

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