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SideChef
Recipes
Dairy-Free
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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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/
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.
38MINS
Total Time
$0.33
Cost Per Serving
Ingredients
Servings
12
us / metric
Chocolate Cashew Butter
1/3 cup
Chocolate Cashew Butter
Molasses
1 Tbsp
Molasses
Ground Ginger
2 tsp
Ground Ginger
Ground Cinnamon
as needed
Ground Cinnamon
Chinese Five Spice Powder
as needed
Chinese Five Spice Powder
Baking Soda
as needed
Baking Soda
Salt
as needed
Salt
Almond Flour
1 cup
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
Love This Recipe?
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Vegan Chocolate Gingerbread Cookies
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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 InstructionsHide images
step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
In a large bowl combine the Chocolate Cashew Butter (1/3 cup) and Molasses (1 Tbsp).
step 2 In a large bowl combine the Chocolate Cashew Butter (1/3 cup) and Molasses (1 Tbsp).
step 3
Add the Ground Ginger (2 tsp), Ground Cinnamon (as needed), Chinese Five Spice Powder (as needed), Baking Soda (as needed) and Salt (as needed).
step 3 Add the Ground Ginger (2 tsp), Ground Cinnamon (as needed), Chinese Five Spice Powder (as needed), Baking Soda (as needed) and Salt (as needed).
step 4
Add the Almond Flour (1 cup), 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 (1 cup), 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!
Tags
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Dairy-Free
Gluten-Free
Christmas
Snack
Healthy
Shellfish-Free
Cookies
Dessert
Vegan
Vegetarian
Halloween
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