Gingerbread Cookies
Tati Rodriguez
@tativegancookingTotal
1h
Prep
30min
This recipe is 100% plant-based.
For the cookies
- 3 scoops Chai Ka'Chava
- 1 1/3 cups flour
- 1/3 cup plant-based butter
- 1/3 cup sugar
- 1/4 cup molasses
- 2 flax meal eggs (2 tbsp flax meal + 4 tbsp water)
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1 1/4 tsp ground ginger
- 1 1/4 ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp cardamon (optional)
- Pinch of salt
- 2 tbsp non-dairy milk if needed
For the icing
- 1 cup powdered sugar
- 1 tbsp non-dairy milk or water
- 1/4 tsp vanilla extract
How to make
- Using an electric mixer, combine butter and sugar in a bowl.
- Add Ka’Chava and the rest of the ingredients to the mixing bowl and continue mixing on low speed until cookie dough texture is achieved.
- Add milk if needed for desired consistency.
- Cover dough with plastic wrap and refrigerate for 30 minutes.
- Flour a dry surface and with a rolling pin roll out half of the dough until roughly 1/4 inch thick.
- Using cookie cutters, into gingerbread people or shapes of choice. If the dough is too sticky, dip the cookie cutters in flour.
- Continue rolling fresh dough and add flour as needed for proper handling and cutting.
- Place cookies on a lined baking sheet and bake at 350F for 10-12 minutes.
- While cookies are baking, mix icing ingredients in a mixing bowl until icing consistency is achieved. Let cookies cool before decorating.
- Enjoy!
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