Vegan gingerbread cookies

I love gingerbread Cookies and it doesn’t feel right if I didn’t make them for Christmas. These may not be as beautifully decorated as some people’s but, they are delicious and you have the option to decorate them however you wish!

I decorated mine with sunbutter, chocolate chips, and dye-free sprinkles.

Coconut oil. Or vegan butter work great for this recipe.
Coconut sugar. Brown sugar also works but I use this so it’s refined sugar free.
Molasses. I Rarely have molasses but, I used to put it in oatmeal. It’s a main ingredient in gingerbread.
Flour. Spelt or all purpose flour are both great choices.

• ingredients

• category: American

• serves:10-12

• prep time: 30 minutes or less

• bake time:10-15 minutes

• 1/2 cup of coconut oil or vegan butter.
• 1/2 cup coconut sugar (or brown sugar).
• 1/4-1/3 cup molasses.
• 1 tbsp chia seeds.
• 3 tbsp water.
• 1/2 tsp vanilla extract.
• 2 cups all purpose flour.
• 1 tsp baking soda.
• 1/4 tsp sea salt.
• 2 tsp ground ginger.
• 2 tsp ground cinnamon.
• 1/4 tsp ground allspice.
• 1/4 tsp ground cloves.
Directions

preheat oven to 350•f and place parchment paper down in a baking sheet.
Mix the sugar, coconut oil, and molasses together in an electric mixer. In a separate bowl combine the chia seeds and water. Let sit for 10 minutes. Add the tensing ingredients to the sugar mixture. Add the chia egg (water and chia seeds). Refrigerate for 10 minutes. Roll out between wax paper and cut into desired shapes. Place on the baking sheet and bake for 10-15 minutes. Let cool and decorate with whatever you wish.
Toppings:

• nut butter.
• chocolate chips.
• dried fruit.
• healthy sprinkles.

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