Vegan gingerbread

... > Vegan gingerbread

Preparation: 10 min ( 2 h for refrigeration)

Cooking: 8-10 min

Yield: 12 gingerbreads

Notes:

Whole wheat pastry flour gives this gingerbread the perfect consistency and a healthier twist.
Product used in this recipe: Organic Whole Wheat Pastry Flour
To vary this recipe, you can also use: Organic Whole Spelt Flour.

Ingredients

1 1/4 cup (310 ml) Organic Whole Wheat Pastry Flour
1/4 cup (60 ml) Organic Golden Cane Sugar
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) ground ginger
1/2 teaspoon (2.5 ml) ground all spince
1/2 cup (125 ml) coconut oil, at room temperature
1/3 cup (85 ml) molasses
1 teaspoon (5 ml) vanilla extract

Preparation

In a bowl, mix all ingredients until smooth. The mixture should be firm, without being too grainy. Wrap the dough in plastic wrap or beeswax wrap.
Preheat the oven to 350°F (180°C). Roll out the dough on a floured surface to a thickness of 1/4 to 1/2 inch (0.5 to 1 cm). Cut out with a cookie cutter, or form small balls and press with a cookie press. Place on two cookie sheets lined with parchment paper.
Bake until cookies are lightly browned, for about 8 to 10 minutes.

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