With the holiday season quickly creeping up on us, we have decided that it is about time to share another exciting recipe that was created by the talented Aiste from @plantasticblondie
. Everyone has gingerbread cookies at least once during the holiday season, right? This time we are sharing a gingerbread cookie recipe that is also vegan, so everyone can enjoy them!
Gather your loved ones and let's get cookin'!
What you'll need for the dough:
• 420 g white spelt flour
• 210 g fine brown cane sugar
• 200 g vegan butter (soft, at room temperature)
• 3 tbsp corn flour
• 3 tbsp aquafaba (liquid from canned chickpeas)
• 2 tsp gingerbread spices mix
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp vanilla extract
For the glaze:
• 140 g powdered sugar
• 1 tbsp corn flour
• 4 tbsp aquafaba
• 1 tbsp lemon juice
• 1 tsp vanilla extract
1. Preheat the oven to 170 °C.
2. Using a stand or hand mixer beat soft butter with sugar until fluffy. The sugar should be as fine as possible.
3. Mix the aquafaba liquid with the vanilla in a small bowl and slowly beat it into the sugar and butter mixture.
4. Add spelled flour, corn flour, spices, and baking powder and gently mix on low speed. There may be lumps in the dough but we finish kneading with our hands. If you see that the dough is still a little soft and sticky add a little more spelled flour.
5. Make a ball from the dough and keep it in the fridge for up to 60 minutes.
6. Roll out the dough as thick as 5-7 mm between two sheets of baking paper.
7. Cut the desired cookie shapes and transfer the cookies to a baking sheet lined with parchment paper, leaving some space between each cookie.
8. Repeat until there is no more dough. The rest of the dough will need to be kneaded together and rolled again between two sheets of baking paper, if you see that the dough is softening - put it in the fridge for 15 minutes.
9. Bake the cookies for about 12-14 minutes, until the edges of the cookies are slightly brown. It is important not to overcook. The baked cookies will be soft, so let them cool. They will become firm and crispy while cooling down. After the cookies have cooled, you can glaze them. In a mixing bowl, beat the aquafaba using a mixer until fluffy, add powdered sugar, corn flour,
vanilla, and lemon juice. Continue mixing until there is a glossy mass. Fill the little pipping bottle with glaze and decorate the cookies. The glaze willharden after some time.
Photo and recipe credits: Aiste Auzbikaviciute from @plantasticblondie
. Don't forget to check her out if you are looking for some inspiration for vegan recipes or food photography!