Hoped that everyone had a lovely, merry blessed holiday.
Today I'm sharing the perfect dessert to end a festive dinner- that is if you had one.
It's my first time making vegan cookies and it had to be an old familiar classic.
No one can say no to cookies, especially during this spectacular season (Santa?) and next to snickerdoodles, sweet, spice, and everything nice, gingerbread is a wonderful addition to any spirited cookie jar.
I've been meaning to make a gingerbread cookie for a while and kept putting off the search.
Inspired by this recipe here: Stress Free Vegan Gingerbread Cookies it excited me to finally make these babies and - my other blog isn't called Sugarygingersnap for nothing! ;)
Mmmmmhmmmm. Very, very enjoyable.
My family loved these accompaniments to their Christmas gifts.
Vegan Gingerbread Cookies
2 2/3 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup molasses
1/2 cup melted coconut oil
1/4 cup sugar
1/4 cup almond milk
1 teaspoon vanilla
Mix dry ingredients.
Whisk the wet.
Knead for a bit & make into a ball.
Wrap ball & refrigerate for 30 minutes or overnight. (I did the overnight method)
Preheat oven to 350 degrees & prepare a baking sheet with oil or parchment paper.
Make cookie shapes (will definitely get cookie cutters for next time, I want men/women shapes).
Bake for 8 minutes.
Enjoy with nog or dairy free milk with family and friends.
|About to serve up the 1st batch of vegan gingerbread cookies.|