No Sugar, No Dairy, No Egg, Gluten Free Cookie Dough! April 18, 2019
This amazing Gingerbread Cookie recipe is healthier that classic gingerbread cookies. There is no oil or butter! There is still fat from the cashew butter, but the amount is much lower than the classic gingerbread cookies. This recipe is for those who love Gingerbread Cookies with a little snap in them.
Gingerbread Cookies / Biscuits (Vegan & Oil Free!)
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Biscuits & Cookies
This recipe is easy to make and delicious to both Vegans and Omnivores. Don't tell the non vegans and they won't know that there is no butter!
The recipe is made with a moderate amount of ginger, but if you looove ginger (like I do) add another teaspoon. This comes close to the Gingernut Biscuits we have in Australia.
In a pinch if you don't have Molasses, you can use Rice Malt Syrup and Golden Syrup as an alternative, personally I think Molasses gives the cookie the best flavour.
The recipe calls for Dark Brown Sugar, again for the best flavour this is best, however just Brown Sugar is a very close substitute.
If you are after an American Gingerbread flavour then add 1/4 teaspoon of Nutmeg and 1/4 teaspoon of Allspice.
1 Flax Seed Egg (20ml flax seed ground with 80ml hot water) or another Egg Substitute
½ Cup Raw Cashew Butter (Homemade or Store Bought)
½ Cup Molasses
2 Cups Plain Flour
1 ½ Teaspoons Ground Ginger
2 Teaspoons Ground Cinnamon
½ Cup Dark Brown Sugar
½ Teaspoon Baking Powder (can be left out if you prefer Cookies with a more snap)
Rolling Pin (or glass wine bottle)
Cookie Perfection Strips (2 Books, Plastic Container Lids or Long strips of wood will do which are approximately 5 - 7mm thick)
Cookie Cutter (and Embosser - optional)
Cookie Sheet Pans (or flat baking pans)
Make the flax egg by grounding up 20ml flax seed and mix with 80ml warm water. Let this sit until the mixture becomes gelatinous. (alternatively use a store bought egg replacer and use as directed)
In a medium mixing bowl, combine the flour, ginger & cinnamon (and the Baking Powder if desired)
Stir the dry ingredients into the wet ingredients. The mixture will be sticky and hard to mix, but keep stirring until the flour mixture is mix in.
Roll out the cookie dough between two sheets of baking paper to approximately 5mm to 7mm thick using perfection strips. (If you don't have perfection strips use plastic lids or books to ensure your dough has an even thickness, if you don’t have a Rolling pin a glass bottle will suffice)
Refrigerate the dough for a an hour or overnight, covered with plastic wrap (cover with baking paper and weighed down with a tea towel for a more environmentally conscious option).
Remove the dough from the fridge and cut into the shapes required. (you can use cookie embossers to add designs to the dough before cutting)
Place the cut shapes onto cookie sheets lined with baking paper, parchment paper or silicone baking sheets. Bake for 7 minutes at 150 degrees Celsius or 302 degrees Fahrenheit. (Depending on the thickness and the size of your cookies you many need to bake for a little longer. Time is based on a 6cm round cookie at 5mm thick)
Allow the cookies to cool on a cooling rack and then decorate as desired or serve naked (the cookies that is).
- Serving Size
- per serving
- 27 grams
- 1.3 grams