Yields: 36-38 cookies*
Prep: 10 mins
Chilling Time: 45 mins- overnight
Cooking Time: 7-13 mins
Tools: Small dish and fork, food processor, silicone spatula, large mixing bowl, wooden spoon, kitchen film, baking trays, parchment paper, rolling pin, cookie cutters, cooling racks
Christmas doesn’t need to be complicated, especially when it comes to enjoying some free from goodies! So we’ve gone and created a simple and tasty gingerbread recipe (vegan & gluten free) that anyone can throw together with ease!
Perfectly ginger and fantastic for those that love a one-bowl recipe! Well, technically it’s two bowls (or one bowl and a food processor!); we’ve advised to premix the dry ingredients (separately) to ensure everything is thoroughly combined; no nasty lumps of baking soda please!
The dough is great for ‘cookie-cutter cookies’ and is best suited for cookies ¼ cm thick; if you roll the dough out thicker or thinner, adjust the baking times accordingly! *We managed to roll and stamp out: two large cookies, seventeen medium cookies and fifteen small ones! 🙂
It’s good to note that a quarter of the dough makes about eight to ten cookies and you shouldn’t need more than three baking trays to bake them. We’d recommend baking them for slightly longer if you prefer a harder/crisper cookie (we baked ours for eight minutes) and to place a dish of water at the base of your oven to prevent the top surfaces of your cookies from extreme cracking! This is a tip that we acquired last year after producing some really ugly cookies (haha)! One last nugget of baking wisdom- everyone should listen to some Christmas music whilst making these! #neverbakeinabadmood (…Your cookies will taste terrible!)
Watch this space as we’ll be providing you with a few more Christmas recipes over the next week!
Happy baking everyone! 😀
Need an easy-print recipe? Print here. 🙂
Prepare the ‘flax eggs’! Place 16g flaxseed and 6 tbsp of water into a small dish or bowl. Stir to combine. Leave to rest for 5mins.
- Meanwhile, place the margarine and sugar into a food processor (or use a mixing bowl if you do not own one). Cream together; pulse the food processor or (if using the traditional method) use a large wooden spoon or spatula. Add the date syrup, cream and vanilla paste. Process (or mix) until combined. Tip: the mixture might look curdled, especially if your margarine is not as room temperature, but this is OK!
- Add the flax eggs into the food processors pour spout whilst it’s still running. Process until combined.
Place the flour, ground almonds, baking soda and powder, xanthan gum, ground ginger, cinnamon cloves and nutmeg into a separate mixing bowl. Add a pinch of salt. Mix until thoroughly combined.
- Spoon in the flour mixture into the food processor’s pouring spout (with the machine still running), a little at a time until the mixture comes together and is thoroughly combined.
- Carefully remove and transfer the dough onto a sheet of kitchen film. Wrap and seal. Place into the fridge and refrigerate for 45 mins (or overnight if preferred). Tip: the dough will ‘firm up’ and is easier to use once refrigerated.
When you are ready to roll and cut out the cookies, preheat the oven to 180ºC/350ºF. Line 2-3 baking trays with a sheet of parchment paper.
On a clean, floured surface, place 1/4 of the dough. Re-wrap the remaining dough and place it back into the fridge to help stop it from drying out. Knead the dough slightly and then gently roll it out until its ¼ cm thick. Cut out your gingerbread men or any preferred shapes! Tip: use a palate or large knife to gently loosen any ‘stuck’ pieces of dough from your counter surface.
Transfer the shapes onto the baking trays leaving at least a 1 cm gap in between the cookies. Tip: If you have thick and thin cookies, try to keep them on two separate trays to have cooking ease! Place the trays onto the middle and lower oven shelves. Bake for 7- 13 mins, depending upon on how hard you want your cookies! Tip: Place a large-ish oven proof dish with water at the bottom of your oven just before baking to help prevent the top surface of your cookies from cracking!
Remove the trays from the oven. Allow the cookies to cool on the baking trays for 5 mins (they will continue to ‘firm up’). Transfer onto cooling racks. Allow to cool for further 10 mins before eating; they will continue to firm up as they cool.
Store the cookies in an air-tight and resealable container and consume within 5-7 days. Alternatively wrap in some kitchen film and freeze in an air-tight and resealable kitchen ‘baggie’ or plastic container; defrost and consume within 4-6 wks.
Nutritional info/(approx. for 30 servings): 97 Kcal, 1.2g Protein, 15g CHO, 5.3g sugar, 3.6g Fat, 0.7g S/Fat, 0.1g Salt
NB: 1 Serving is approx: 2 small cookies, 1 medium or 1/2 a large.