Dec 15, 2013

My Big, Fat, Soft Gingerbread Cookies. Vegan, Gluten-free, Oil-free.

 

NOTE: This recipe has been recently updated to include a bit more sweetener! Happy Holidays!!!

Christmas Cookies: Day 7.

Oh boy! Is there an adjective that means “Yum to the Nth Degree?” Because that’s what these cookies are. They’re soft and cakey, not too spicy with a deep, mellow molasses flavor. So far, these are my favorite from the 12 Days of Christmas Cookies! Perfect for any holiday festivity or just to curl up with in front of a fire and a cup of hot cocoa.I was planning to make “Molasses Spice” cookies but I did a bunch of searching and found that they seem to be very similar to gingersnaps, which I’ve already made, so I decided on these light and airy “cakies” instead. Okay, gotta go. Dinner and movie at home tonight. The Holiday (one of my all-time fav’s). Have you seen it? And afterwards… these cookies!

 
 
My Big, Fat, Soft, Gingerbread Cookies
Yields 2
Amazingly light and fluffy and filled with holiday flavor!
Write a review
Print
Ingredients
  1. ~ dry
  2. 2 cups tightly-packed blanched almond flour
  3. ½ cup brown rice flour
  4. ½ cup minimally-processed granulated sugar (I used coconut sugar)
  5. 2 TBS tapioca flour
  6. 1 tsp baking soda
  7. 1 tsp cinnamon
  8. 1 tsp powdered ginger
  9. ½ tsp nutmeg
  10. ¼ tsp ground cloves
  11. ~ wet
  12. 1 TBS ground flax + 3 TBS water
  13. ¼ cup raw almond butter
  14. ¼ cup unsweetened non-dairy milk (I used soy)
  15. ½ cup molasses (I used half sorghum and half blackstrap, but you can use whatever you like or have on hand)
  16. ~ icing (optional)
  17. ½ cup vegan white chocolate chips
Instructions
  1. Mix the flax meal with the water and set aside.
  2. Preheat oven to 350° F.
  3. Line a cookie sheet with parchment paper.
  4. Combine dry ingredients in a large bowl.
  5. Place all wet ingredients, including the flax mixture, in a small bowl and stir well to combine.
  6. Add the wet ingredients to the dry and mix well.
  7. Drop by about 2 TBS onto the cookie sheet (it’s really best to use an ice cream scoop).
  8. Flatten each cookie just a bit.
  9. Bake for 15-18 minutes. They should be a little brown on the bottom and soft to the touch on top.
  10. Cool completely.
  11. If using icing, melt the chips in a double boiler, whisking until smooth.
  12. Let the mixture cool a bit then scoop it into a plastic sandwich bag. Press it all into one corner. Snip off a TINY piece of the corner and drizzle the cookies.
Helyn's Plant-Based Kitchen http://helynskitchen.com/
Healthy cookie trails,
 

18 responses to “My Big, Fat, Soft Gingerbread Cookies. Vegan, Gluten-free, Oil-free.”

  1. yummmmmm…..really can't decide which biscuit (that is what we call cookies in these parts!!) to make first. Now that I have cashew butter do you think it would work ok instead of almond butter in this dish??? I have had limited success with almond butter making forays in the past.

  2. Helyn says:

    Oh yes, the cashew butter should work just fine. Enjoy!!

  3. You are in for a real treat!!! These of all the divine cookies are my favorite!!

  4. When you say "blanched almond flour" – can I grind raw almonds and make my own flour for this recipe? Or should I blanch the almonds first, let them air dry, and then grind into flour? I would rather do the first 😉 but don't want to ruin the recipe!

  5. Helyn says:

    You can purchase blanched almond flour at Honeyville Farms (www.honeyville.com) online. Or you can easily make you own by purchasing slivered almonds (most supermarkets carry them, especially this time of year). They're already blanched. Make a flour by putting them in a blender and whirling for about 30 seconds. Don't let it blend for too long or you'll have almond butter! 🙂 Hope this helps!

  6. Meagan says:

    OMG these look so good 🙂

  7. Lyubomira L says:

    These cookies sound and look delicious! Definitely trying them out!

  8. Helyn says:

    Thanks for the feedback. I hope you enjoy them as much as we do. They are far and away my favorite cookies of the holiday season! 🙂

  9. Anonymous says:

    Is there any reason raw almonds wouldn't work?

  10. Helyn says:

    Hmm, not sure which ingredient you're referring to for subbing out. The almond flour? Almond butter?

  11. Laura Miller says:

    Where can one find vegan white chocolate chips? I needed them for another recipe as well and unfortunately did not find them at whole foods… thanks!

  12. Helyn says:

    Laura, I get mine on Amazon. Comes in a 4-pack. Just search:

    King David Kosher Vegan Lactose Free White Chocolate Chips 8.8oz (4 Packs)

  13. Gira says:

    Can I grind raw almonds in vitamix with the skins in place of blanched almond flour? Would it change the texture much if the almonds are not blanched first? I will probably try it with raw almonds, because I have 3 lb of almonds in my freezer, and I hate buying new ingredients if I can avoid it! Plus I am lazy and not really picky. I am sure these cookies will be eaten before bedtime!

  14. Helyn says:

    Hi Gira,
    Yes, you can grind the almonds that way if you prefer. It may change the consistency of the cookies a bit, make them a little less soft, but I'm sure they will still be good that way. 🙂

  15. Gira says:

    I made these last night and they were GREAT! Of course the hubby did not think they were sweet enough, and that I should call it a biscuit instead of a cookie because cookies are supposed to be sweet. Anyway he still ate five of them so I call it a success! Thank you so much!

  16. Helyn says:

    YAY! Thanks for the feedback, Gira. So glad you enjoyed them 🙂

  17. stephanie casper says:

    Another winner from Helyn the vegan magician!

Leave a Reply

Your email address will not be published. Required fields are marked *