Gingerbread Cookies

Ingredients

  • 1 ⅓ cups Organic Whole Wheat Flourvegan gingerbread cookies
  • ¾ cup unbleached all purpose flour
  • ½ tbsp baking powder
  • 1 tsp baking soda
  • ½ tbsp cinnamon
  • 2 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ cup coconut oil, room temperature
  • ½ cup + 1 tbsp evaporated cane sugar
  • ¼ cup water
  • ½ cup molasses (blackstrap is not recommended)
  • ½ tsp vanilla

Yield: 12 large cookies or 24 smaller cookies

Instructions

  1. In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
  2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly.
  3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
  4. Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours).
  5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
  6. Preheat oven to 325F.
  7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough you have no remaining dough.
  8. Pop the unbaked cookies into the freezer to chill for 10 minutes.
  9. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center.
  10. Let them cool completely before decorating. Store them in an airtight container.
Recipe adapted from ilovevegan.com.

Leave a comment

Please note, comments must be approved before they are published

Let's Connect

Ready to explore the possibilities with HFI? Just have a question?
We’re ready to help.