Gingerbread Cookies

Gingerbread CookiesGingerbread Cookies
Tati Rodriguez
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

  1. Using an electric mixer, combine butter and sugar in a bowl.
  2. 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.
  3. Add milk if needed for desired consistency.
  4. Cover dough with plastic wrap and refrigerate for 30 minutes.
  5. Flour a dry surface and with a rolling pin roll out half of the dough until roughly 1/4 inch thick.
  6. Using cookie cutters, into gingerbread people or shapes of choice. If the dough is too sticky, dip the cookie cutters in flour.
  7. Continue rolling fresh dough and add flour as needed for proper handling and cutting.
  8. Place cookies on a lined baking sheet and bake at 350F for 10-12 minutes.
  9. While cookies are baking, mix icing ingredients in a mixing bowl until icing consistency is achieved. Let cookies cool before decorating.
  10. Enjoy!
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