There’s really nothing I crave more than a warmed, soft-baked, cookie with a latte in the morning or for a little something sweet after dinner. These Soft Baked Vegan Gingerbread Cookies prettyyy much do it for me. They’re so soft, they almost melt in your mouth, and they have the perfect touch of sweetness to ease a sweet tooth.
Also, they’re naturally VEGAN. No need for any flax egg/ banana substitutes to try to get the recipe to work out, I got you covered. There’s also tons of substitutions you can make if you see some ingredients you don’t have on hand. This recipe is meant to be easy and available for anyone to make–let alone all the benefits that come from a…COOKIE!
1 cup almond flour
1 cup oat flour (1 cup oats, blended into a flour)
1/3 cup coconut sugar
2 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1/2 cup almond milk
3 tbsp molasses
- In two bowls, combine wet and dry ingredients, then pour one into the other and fold.
- Line a baking sheet with parchment paper, then use 2 spoons to distribute the batter into cookies (I did 18), leaving a little room for expansion.
- Top with more cinnamon and coconut sugar, then bake at 350F for 20 minutes.
- Allow to cool, then indulge in your healthy, soft baked treat!
- If you don’t have coconut sugar on hand, sub in brown sugar at a 1:1 ratio for the same results.
- Oat flour can be made by blending 1 cup of rolled oats in a blender or food processor for a few seconds to achieve a fine flour.
- Almond flour and oat flour can be substituted with any other flours in a 1:1 ratio (with the exception of coconut flour)
- To achieve a crispier/firmer cookie, bake at a higher temperature, and check it periodically to prevent the cookies from burning.