Festive Gingerbread Cookies with Vegan Icing

Name: Festive Gingerbread Cookies with Vegan Icing
Ingredients: 1/2 cup coconut butter (or coconut oil); 1/2 cup water + 2 Tbsp gingerbread shake (or use 1/2 cup nut milk); 3/4 cup coconut sugar; 2 cups oat flour or gf all purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp pink sea salt; 1 Tbsp ground ginger; 1/2 tsp pumpkin spice; one part of raw cacao butter; one part of coconut butter; erythritol or monk fruit to taste (0 cal); Beetroot Powder; Blue Spirulina; Matcha

BakingVeganVegetarianDessertsKid-friendlyHealthyChristmasHolidayDairy-freeGluten-freeLow-fat

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Taty’s Table

231 recipes

Ingredients

Gingerbread cookies

1/2 cup coconut butter (or coconut oil)
1/2 cup water + 2 Tbsp gingerbread shake (or use 1/2 cup nut milk)
3/4 cup coconut sugar
2 cups oat flour or gf all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp pink sea salt
1 Tbsp ground ginger
1/2 tsp pumpkin spice

Vegan icing

one part of raw cacao butter
one part of coconut butter
erythritol or monk fruit to taste (0 cal)

Natural coloring

Beetroot Powder
Blue Spirulina
Matcha

Preparation

Gingerbread cookies

In a medium bowl, mix together all the wet ingredients.
Stir in dry ingredients.
Roll the dough into your desired gingerbread shape.
If the dough is too sticky, add a bit more flour.
Pour the cookies into a baking sheet with parchment paper.
Bake at 350F for 12 minutes.
Let it cool on the sheets for 5 minutes, then transfer to a cooling rack to let it cool the rest of the way.

Vegan icing

Melt the butters in a double boiler pan and add the sugar.
Beat with a fork or hand mixer to make the icing a bit thicker and fluffy.
If is too thin, put it in the freezer just for a few minutes and then beat again.
When it starts to harden, put it back in the double boiler just enough to soften it up again.