Vegan Gingerbread Cookies with Extra Virgin Olive Oil

Vegan Gingerbread Cookies

THIS VERSION OF THE CLASSIC GINGERBREAD MEN COOKIES SUBSTITUTES SOME ANIMAL-BASED PRODUCTS AND ALSO PROVIDES HEALTHIER OPTIONS, SUBSTITUTING PLAIN WHITE FLOUR.

INGREDIENTS

  • 200g oats (rolled oats that can be only mixed or
  • 2 tbsp flaked coconut
  • 1 tbsp baking powder
  • 1tsp ginger dust
  • 1tsp cinnamon
  • 1/4 tsp nutmeg
  • Lemon or orange zest
  • 3 tbsp Olivus Floris Extra-Virgin Olive Oil (butter/shortening substitute)
  • 2 brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp water

PREPARATION

  1. Whisk together your dry ingredients in a bowl.
  2. In another bowl, mix together honey, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients.
  3. Divide the dough into two or three portions, pat down to 1 or 1 1/2 inch thickness, wrap it in plastic and refrigerate for about three hours.
  4. Preheat oven to 350º F or 175º C. On a slightly floured surface, roll the dough and use the cookie cutter to make the desired gingerbread men. Place the cookies slightly apart onto an ungreased cookie sheet.
  5. Bake for 8 to 10 minutes and let it cool on a wired rack. When cooled, you can use a paste made of powdered sugar, almond milk and vanilla extract to decorate your cookies.