Laird Vegan Gingerbread Cookie

Laird Vegan Gingerbread Cookie

Makes 14-16 cookies


1/3 cup coconut sugar

1/4 cup almond butter

3 tbsp molasses

1 tbsp lemon juice

2 tbsp maple syrup

1/3 cup Original Superfood Creamer

2 tsp ginger

2 tsp cinnamon

1/4 tsp cloves

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup almond flour

1 1/2 cups oat flour (gluten-free if necessary), extra for dusting

1/4 vegan icing or melted coconut butter, to decorate



STEP 1:  Preheat oven to 350F/180C. Line a baking tray with parchment paper.

STEP 2:  In a mixing bowl, combine coconut sugar, almond butter, molasses, lemon juice and maple syrup. Whisk until combined.

STEP 3:  Add creamer, ginger, cinnamon, cloves, sea salt, baking soda, almond flour, and oat flour and mix/knead to form a ball of dough.

STEP 4:  Dust a work surface lightly with oat flour.

STEP 5:  Roll out dough to 1/4 inch thickness and cut cookies into any shape you like. 

STEP 6:  Use a spatula or your fingers to carefully transfer the cookies onto the prepared baking sheet.

STEP 7:  Bake the cookies for 7-9 minutes, until slightly golden around the edges. The cookies should still be very soft - they will firm up as the cool.

STEP 8:  While the cookies are baking, roll out the remaining dough and cut out as many cookies as possible. 

STEP 9:  When all the cookies are done baking, allow them to cool completely before decorating. 

STEP 10:  Place the icing or coconut butter in a small piping bag or Ziploc bag with the corner cut off and decorate cookies. Chill the cookies for 10-15 minutes until the icing has firmed up. 

STEP 11:  Serve immediately or keep in an air-tight container at room temperature until needed. 



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