Vegan Soft and Chewy Gingerbread!

Christmas time is my favourite time of the year! So much yummy food and so much love, it just warms my heart. I have been sort of obsessed with vegan baking because of Lauren Toyota and her incredible recipes. Although we cannot find key ingredients like vegan butter and almond milk here where I live, I keep experimenting with ingredients that are available here. Hence this glorious cookie! Pretty basic and downright delicious!!

Ingredients:

140 g all-purpose flour

1/2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg

A pinch of salt

80 g dark brown sugar

40 ml coconut oil or vegan butter

40 ml molasses

2 tbsp non dairy milk (+more if needed)

1/2 tsp vanilla extract

Enough all-purpose flour (for rolling the dough)

Method:

1. Sift all the dry ingredients in one bowl and mix all the wet ingredients in another.
2. Slowly add the wet to dry and mix with a wooden spoon or your hand till you can form a dough. Don’t knead too much.
3. Cover the dough with cling wrap and refrigerate for about 30 minutes or until firm enough to roll out.
4. Preheat your oven to 170°C and line a baking sheet with parchment paper.
5. Flour a clean surface and roll out your dough to about 1/4 inch thickness. Cut into desired shapes and arrange them on the cookie sheet. It helps if you work fast.
6. Bake the cookies for about 8-15 minutes. The baking time varies according to the size of your cookies. A good indication that the cookies are done will be the edges will be firm to touch. Test one or two cookies in the beginning to set your baking time.
7. You can roll the dough sraps to make more cookies. You can also refrigerate the dough for a few days of freeze it for longer and bake the cookies as and when you need.
8. The cookies are perfect as they are, I used some icing to make them look festive.

I hope you give these a try! Hope you guys are doing well😊

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Until next time!

Love,

Bakesalotlady❤