What’s more Christmasy than gingerbread cookies? Imagine making the cookies with all natural, gluten free and plant based ingredients? We finally found a recipe that both passed the taste test by sugar-lovers at home, that have the right consistency, and that consists of better ingredients than regular gingerbread. Try it out and see what you think. The recipe is inspired by Birgitte Magnusson. Check her site for more amazing, natural, clean, organic living inspiration.
- 200 g vegan butter
- 1,5 dl maple syrup
- 4 tbs coconut sugar
- 1 dl plant based cream (we used Oatly iMat)
- 5-6 dl gluten free flour mix (we used Toro Glutenfri fin kakemiks)
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp ground pepper
- 3 tsp cinnamon
- 1 tsp baking soda
Melt the butter, maple syrup and coconut sugar in a pan. Let it cool before you stir in the cream. Add the spices and mix it all well. Sift the flour into the mixture. Let it cool overnight in the fridge for an optimal result.
The next day, let the dough sit out of the fridge for a while, so that it becomes easier to work with. Set the oven to 175 celcius. Shape the cookies in all the figures and sizes you want, and decorate them beautifully and green. Bake them for about 10-15 minutes, or until they look crispy.