I am so excited about today’s plant based gingerbread cookie recipe. I’ve worked on so many Christmas cookies this year that are all whole foods plant based! It’s 2021, I think we’re past using refined sugars and highly processed oils. If you’re interested in more healthy vegan Christmas cookies, here are some of my favorites from this year:
How to make Soft and Chewy Gingerbread:
Alright, real talk; if the gingerbread ain’t chewy I don’t want it! For the longest time I wasn’t a huge fan of gingerbread cookies, because they were so dry and crunchy. Honestly, I don’t really like any crunchy cookies ( besides Oreos of course!). However, when I discovered a proper chewy gingerbread cookie, I was hooked! When I begin creating this plant based gingerbread cookie recipe I knew that my top priority was making the cookie soft and chewy. Another top priority (I bet you can guess) was that it would be super healthy. Well friends, I did it!
These plant based gingerbread cookies use whole food ingredients to create the ultimate soft and chewy cookie. There was some trial and error figuring out how to do this without butter (vegan butter) and sugar. However, it turns out vegan butter is very easy to replace with cold coconut milk. If you use coconut milk when it’s cold it melts just like cold butter! As for the refined sugar, that deserves it’s own whole section below!
Making Refined sugar-free Christmas cookies?
Time to talk about the key ingredient for these plant based gingerbread cookies: Maple Crystals. I had never heard of maple crystals until a couple months ago, and I can honestly say the game has been changed. I have talked about maple crystals before, but if you’re new here let me share the highlights!
- Maple Crystals are loaded with vitamins, fiber and minerals.
- They are sweeter than cane sugar (a little bit goes a long way).
- Maple Crystals have fewer calories and a lower glycemic index than cane sugar.
I mean talk about a superfood! Since I don’t consumer refined sugars, and I don’t like using zero calorie sweeteners, finding a good healthy plant based sweetener that is not only free of harmful ingredients, but also contains health promoting ingredients is key! Obviously maple crystals are one of my favorites, but I also love using applesauce, dates, and date syrup!
How to make these Plant Based Gingerbread Cookies:
There is something so fun about making Christmas cookies. I feel like no matter how much you love or hate cooking, everyone loves making Christmas cookies! However, many homemade Christmas cookie recipes, especially healthy ones are a little too complicated. This plant based gingerbread cookie recipe is super easy to make and so much fun to make with family!
Ingredients for these Plant Based Gingerbread Cookies:
- Almond flour
- Oat flour
- Tapioca flour
- Coconut milk
- Ground flaxseed
- Maple Crystals – “VEGAN10” for $10 off
- Blackstrap Molasses
- Baking soda
- Ginger powder
- Cashew Cream Cheese Frosting
Plant Based Ginger Bread Cookies
- Preheat your oven to 350. Blend your oats into flour if you have not already done so. Add all dry ingredients.
- Add wet ingredients and roll into a ball. Warp with foil and place in the freezer for 20 minutes before rolling out.
- Place in the oven and bake for 11-12 minutes.
- Allow to cool for 10 minutes before enjoying.