Vegan Chocolate Gingerbread Cookies
Ingredients
Cookies
- 140g Chocolate porridge mix
- 245g Buckwheat flour
- 3 tbsp Raw cacao
- 1.5 tsp Baking powder
- 135g Dairy free butter
- 80 ml Dairy free milk
- 50 ml Maple syrup
- 50 ml Dairy free yoghurt
- 4 Balls stem ginger from a jar, finely chopped
- 2.5 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
Royal icing
- 80g Aquafaba / water from a can of chickpeas
- 350g Icing sugar
Preparation
Mix the dry ingredients together in a large bowl.
In a separate bowl, cream the dairy-free butter and stir in the dairy-free milk, maple syrup, dairy-free yoghurt, and chopped stem ginger.
Combine the wet and dry mixtures to form a dough.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 180°C.
Roll out the dough on a floured surface and cut into desired shapes.
Bake the cookies for 10-12 minutes or until golden brown.
Allow the cookies to cool completely before decorating.
Royal icing
Whip the aquafaba in a clean bowl until foamy.
Gradually add the icing sugar and continue whipping until stiff peaks form.
Use the icing to decorate the cooled cookies.
Notes
This recipe uses Chocolate Porridge Mix, but it can be substituted with regular oats. If substituting, add an extra tablespoon of raw cacao and one more tablespoon of maple syrup, and mill the oats into a flour-like consistency using a blender.
