Guest Blogger-DW Seydel
Dec 13, 2017
Our seasonal essential oil roll on fragrances are perfect for the holidays. December is aptly called Gingerbread. Surely to drive your cookie loving man wild. Slip one in his Christmas stocking with a note.
We are so obsessed we found this great VEGAN cookie recipe we are baking next week.
VEGAN GINGERBREAD COOKIES
Recipe type: Dessert
Prep time: 2 hours 30 mins
Cook time: 15 mins
Total time: 2 hours 45 mins
Serves: 16 men
These adorable Vegan Gingerbread Cookies have that classic gingerbread spice and hint of sweetness, but they're whole wheat and made with real ingredients!
· 2 cups white whole wheat flour
· 2 teaspoons ground ginger
· 1½ teaspoon cinnamon
· 1 teaspoon baking powder
· ½ teaspoon cloves
· ½ teaspoon baking soda
· ½ teaspoon salt
· ½ cup coconut sugar
· ¼ cup coconut oil, softened (not melted)
· ¼ cup molasses
· ¼ cup unsweetened applesauce
· 2 tablespoons + 1 teaspoon almond milk, or other non-dairy milk
· ⅓ cup vegan powdered sugar
1. In a large bowl, add flour, ginger, cinnamon, baking powder, cloves, baking soda, and salt. Stir to combine; set aside.
2. In a medium bowl, add sugar and oil. Use an electric beater to beat the mixture until fully combined. If you don't have an electric beater, whisk the mixture for 1 to 2 minutes until combined.
3. Add molasses, applesauce, and 2 tablespoons milk to the bowl; continue to beat or whisk until fully combined.
4. Pour the wet ingredients into the large bowl. Stir until a dough forms, adding a little flour at a time if it's too sticky. Don't add too much flour.
5. Lightly flour a flat surface. Pour the dough onto the surface and knead a few times, until the dough ball is smooth.
6. Wrap the dough in plastic wrap; refrigerate overnight, or for least 2 to 4 hours.
7. Preheat the oven to 350F.
8. Lightly flour a flat surface. Knead the dough a couple times, then use a rolling pin to roll the dough out to about ¼ inch thick. Use cookie cutters to cut the dough (or you can roll the dough into balls and flatten slightly for round cookies). Roll the leftover dough into another ball; repeat the rolling and cutting steps until all dough is used.
9. Place the cookies on an ungreased baking sheet. Bake for 14 to 16 minutes.
10. In a small bowl, add powdered sugar and 1 teaspoon milk. Whisk to combine. Pour into a piping bag, or zip bag with a corner cut off.
11. When the cookies are cooled, decorate the cookies however you want with the icing. Enjoy!