Vegan Gingerbread Cookie
Preheat the oven to 355ºF or 180ºC.
- Cook20 min
- Total20 min
- Serves4
- LevelEasy
Ingredients
- 1 cup (160 g) raw almonds
- 1 tbsp Flax seeds
- 1 1/4 cup (170 g) buckwheat flour
- 1/2 cup (130 g) coconut sugar
- 1/4 cup (55 g) extra virgin olive oil
- 1/4 cup (60 g) almond milk
- 1/4 cup (80 g) Maple syrup
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
Method
- Preheat the oven to 355ºF or 180ºC.
- Place the almonds in a food processor and blend until a flour forms.
- Add the rest of the ingredients and blend until well combined.
- Generously flour a work surface, as well as your hands and the rolling pin. Roll out the dough until 1/4-inch thick. Cut into shapes.
- Place all the gingerbread men onto a baking sheet with parchment paper and bake for 10 to 15 minutes or until golden brown.
