Hi friends! I’ve been working hard to prep some holiday treats for you all in anticipation of the holiday season. As promised, I’m rolling out a little holiday series. In this series, you’ll see tons of gift ideas, DIY decor, recipes for treats and some savoury dishes too. As I navigate this little corner of the internet, I’m trying to tap into not just food/fitness but everything that sets my soul on fire. Authenticity is the name of the game and I truly hope that shines through via this blog/ IG and everything I do, really. Ya feel? I love the outdoors, I love to be silly and I absolutely love to create. It can be something as simple as decorating a cookie, planning a DIY project for my fitness studio, decorating the house for the holidays…I just love to come up with fun things to share.
Anyhoo, with that being said, I am beginning a little love for photography. I am the most amateur of amateurs but I took these cookie with an *actual* camera and they turned out pretty dece! *pats self on back* LOL.
Ok. So here’s the recipe. I wanted a healthier version of the classic gingerbread cut-out that could be enjoyed by all. I made a big batch of gingerbread spice ( that I’ve been adding to oatmeal in the am….YOU NEED TO DO THIS) so we’ll start with that. Keep your spice in the cupboard for all your gingerbread needs and that way, your gingerbread recipes are ready to go. These cookies are gluten- free, grain-free (paleo you if don’t count the aquafaba in the icing), easy on the sugars and vegan. No dairy! No eggs! It’s a Christmas miracle! In the words of Buddy the Elf: ‘I’m in love, I’m in love and I don’t care who knows it!’
Yields approximately 2 dozen cookies (depending on cookie cutter size and thickness of your batch!)
For the Gingerbread spice:
- 2 T ground ginger
- 3 T ground cinnamon
- 1 t ground allspice
- 1/2 t ground cardamom
- 1 1/2 t ground cloves
- 1/2 t ground nutmeg
Combine all spices in a small bowl. I store mine in a small mason jar.
For the cookies:
- 1 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup tapioca starch
- 1/4 t sea salt
- 2 1/2 t gingerbread spice
- 1/2 t baking soda
- 1/2 t vanilla
- 3 T maple syrup
- 2.5 T melted coconut oil
- 1 T almond butter (can also sub for cashew)
- 4 T fancy molasses
- 1-2 T unsweetened almond milk (or any other non-dairy milk is fine)
Preheat oven to 350 F. Combine all wet ingredients in a small bowl and whisk/ use an electric hand mixer. In another bowl add all dry ingredients and mix until combined. Pour wet ingredients into dry and using an electric hand mixer/ or a large spoon, combine until a ball of dough forms. If the mixture is too crumbly, add a little almond milk (a teaspoon at a time). Use your hands to form a smooth ball of dough. Place dough on a piece of parchment paper and cover with a second sheet. Roll the dough out (using a rolling pin or a glass jar) between the two pieces of parchment until it’s uniform and approx 1/4 inch thick. Place in the freezer for 15 mins. This firms up the dough and makes it WAY easier to use the cookie cutters. Remove from the freezer, pull off the top layer of parchment and cut your shapes Pull away the excess dough and re-form the ball of dough, roll it out and repeat until you use up most of it. ***Sidenote: I ATE most/all of the scraps….What?!?!?! It’s VEGAN. LET ME LIVE.
Place the cut outs on a cookie shee covered in parchment paper (or you can use a reusable silicone baking mat. I bought mine at Costco and they are perfect. Less waste and make a better cookie IMO.) Bake for 8-10 mins. You want these to JUST start to brown on the edges. The thinner the cookie, the faster these will bake, so be careful not to over do it!
For the icing:
- Most of a standard bag (1kg) of icing sugar (approx 2 lbs)
- juice of half a lemon
- 1 tsp vinegar
- 2 tsp rice syrup
- 1/4 cup + 2 T aquafaba
- 1 t vanilla
- 1-2 T unsweetened almond milk (or any another non-dairy milk)
- food colouring (if that’s your jam)
- your favourite sprinkles
Add vinegar and aquafaba (water from a can of chickpeas) to a bowl and using a hand mixer, mix on high until it forms a foamy, meringue-like consistency. Add half the icing sugar and mix until well combined. Add vanilla and rice syrup (the syrup makes the icing shiny but you can omit it if you can’t find it) and the the other half of the icing sugar. Add lemon juice. You’ll likely need to thin out the icing, so add a little almond milk at a time, along with your food colouring. Pipe from a piping bag and decorate. I used little plastic decorating tubes with thin tips which worked quite well. Getting the proper consistency is key, so I’d try a little at a time. If its too thick, add a little milk and if its too thin, add a scoop of icing. That way, you don’t ruin the entire batch of icing! ENJOY!