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Vegan Chocolate Gingerbread Cookies

10 INGREDIENTS • 8 STEPS • 38MINS

Vegan Chocolate Gingerbread Cookies

Recipe

5.0

1 rating
Easy, vegan, and paleo, so you can enjoy the holiday season with no guilt! They are made extra special by the addition of some all-natural chocolate cashew butter, which not only adds some delicious chocolate flavor but also makes them super soft.
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Easy, vegan, and paleo, so you can enjoy the holiday season with no guilt! They are made extra special by the addition of some all-natural chocolate cashew butter, which not only adds some delicious chocolate flavor but also makes them super soft.
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

38MINS

Total Time

$0.33

Cost Per Serving

Ingredients

Servings
12
us / metric
Chocolate Cashew Butter
100 g
Chocolate Cashew Butter
Molasses
1 Tbsp
Molasses
Ground Ginger
2 tsp
Ground Ginger
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Chinese Five Spice Powder
1/2 tsp
Chinese Five Spice Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/8 tsp
Salt
Almond Flour
120 g
Almond Flour
Tapioca Starch
4 Tbsp
Tapioca Starch
Coconut Oil
4 Tbsp
Coconut Oil, melted

Nutrition Per Serving

VIEW ALL
Calories
163
Fat
13.8 g
Protein
3.6 g
Carbs
8.3 g
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Cooking Instructions

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step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
In a large bowl combine the Chocolate Cashew Butter (100 g) and Molasses (1 Tbsp).
step 2 In a large bowl combine the Chocolate Cashew Butter (100 g) and Molasses (1 Tbsp).
step 3
Add the Ground Ginger (2 tsp), Ground Cinnamon (1/2 tsp), Chinese Five Spice Powder (1/2 tsp), Baking Soda (1/2 tsp) and Salt (1/8 tsp).
step 3 Add the Ground Ginger (2 tsp), Ground Cinnamon (1/2 tsp), Chinese Five Spice Powder (1/2 tsp), Baking Soda (1/2 tsp) and Salt (1/8 tsp).
step 4
Add the Almond Flour (120 g), Tapioca Starch (4 Tbsp) and Coconut Oil (4 Tbsp) and stir all the ingredients together until you get a soft cookie dough.
step 4 Add the Almond Flour (120 g), Tapioca Starch (4 Tbsp) and Coconut Oil (4 Tbsp) and stir all the ingredients together until you get a soft cookie dough.
step 5
Press the dough down between 2 sheets of parchment paper and using a rolling pin, roll the dough into a disc around 5 millimeters thick (a little thicker than a 1/4-inch).
step 5 Press the dough down between 2 sheets of parchment paper and using a rolling pin, roll the dough into a disc around 5 millimeters thick (a little thicker than a 1/4-inch).
step 6
Place the disc of dough into your fridge for half a hour to let it firm up a bit, then press the cookie cutters into the dough to create each cookie.
step 6 Place the disc of dough into your fridge for half a hour to let it firm up a bit, then press the cookie cutters into the dough to create each cookie.
step 7
Bake in preheated oven for 8 to 10 minutes. Remove the tray from the oven and let it cool down without touching the cookies, they will be very tender and break easily until cooled.
step 7 Bake in preheated oven for 8 to 10 minutes. Remove the tray from the oven and let it cool down without touching the cookies, they will be very tender and break easily until cooled.
step 8
Once completely cool, dust them with some powdered sugar or decorate with some paleo coconut sugar icing!
step 8 Once completely cool, dust them with some powdered sugar or decorate with some paleo coconut sugar icing!
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