Vegan Gingerbread

EPISODE 32

These cookies are incredible. They’re supremely crunchy, packed with flavour, and easy to make. You and your vegan friends will absolutely adore them.

Ingredients – Cookies
  • 2 cups flour
  • 1 tbsp dried ginger
  • ¾ tsp allspice
  • 1½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅔ cup softened coconut oil
  • ½ cup packed brown sugar
  • ½ cup molasses
  • 2 tbsp unsweetened applesauce
  • 1tsp vanilla
Instructions – Cookies

In one bowl sift together, flour, ginger, allspice, cinnamon, baking soda, and salt. In another bowl, cream until light and fluffy with an electric mixer if you have one. Add ⅔ cup of softened coconut oil. You’ll probably need to microwave it for 20-30 seconds for it to be soft enough to beat.

Add the brown sugar and beat until well incorporated. Add molasses and beat. Then add unsweetened applesauce and vanilla. Mix until homogenous.

Add the dry ingredients to the wet ingredients and mix well, switching to a sturdy spatula at the end to insure that everything is well combined.

Scrape the dough onto a large piece of cling-film, wrap well, and flatten into a 2 inch thick disk. This will make it easier to roll out when the dough is fully chilled. Place in the fridge and chill for 2-3 hours (or more if it’s more convenient for you).

When you’re ready to make your cookies, flour the rolling surface as well as the rolling pin. Break off a third of the dough, flour the top, and roll until it’s around 2mm thin. Cut out as many cookies as you can and save the scraps of dough to be rolled out with the next batch. Bake at 350F for 9 minutes.

Wait until they’re completely cooled before decorating (it should only take 10 minutes for them to cool).

Ingredients – Icing
  • 1 cup icing sugar
  • 2-3 tbsp liquid; I used Grand Marnier, but you can use water, milk, orange juice, or a combo of liquor and water
Instructions – Icing

Add the liquor to the icing sugar 1 teaspoon at a time, whisking in between. You want to add your liquid slowly in order to control the thickness of the icing. It will turn too thin with just a drop too much liquid. You’re looking for a thick, yet pourable consistency.

Place your icing in a piping bag fitting with a small round tip. You can also use a plastic bag. Just cut a teeny hole on one edge.

Decorate and enjoy!

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