Vegan Chocolate Gingerbread Molasses Cookies
Ingredients
- 2 3/4 cups (343g) plain flour
- 1/2 cup (50g) cacao powder
- 2 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
- 1 tsp bicarb soda
- 1 Tbsp tapioca flour
- 3/4 cup (165g) vegan butter
- 1/4 cup (85g) organic, blackstrap molasses
- 1/2 cup (170g) pure maple syrup
- 1/2 cup (90g) brown sugar
Icing
- 1 1/2 cups powdered sugar
- 1-2 Tbsp almond milk
- 1/4 tsp pure vanilla extract
Preparation
Add butter and brown sugar to a large mixing bowl, and beat (with electric beaters) until light and fluffy. Add molasses and maple syrup, and beat to incorporate.
Sift in dry ingredients and beat until combined, and a smooth dough forms. Cover bowl with a damp tea towel, and refrigerate for 1-2 hours.
Preheat oven to 180 degrees C. Remove dough from the freezer and roll out on a lightly floured bench to 1/3-1/2 inch thick. Use cookie cutters to cut out desired shapes, then place on a lined cookie sheet. Once you've cut all the cookies you can, roll out dough again, and repeat until all the dough has been used. Bake for 8-12 mins, then allow to cool for 5 mins before transferring to a wire rack to cool completely.
Icing
Add all ingredients to a bowl, and beat with electric mixers for 2-3 mins or until glossy. Pipe onto cold cookies, as desired.
