Vegan Gingerbread Cookies
8 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Pour 2 tablespoons of ground flaxseeds with 5 tablespoons of water, mix, and let it sit for 5-10 minutes.
- Ground flaxseed: 2 tablespoons
- Apple cider vinegar: to taste
2
Melt the coconut oil beforehand, mix all the ingredients. Roll out the dough and cut out cookies with molds. Bake at 180 degrees for 15-20 minutes; if you want the cookies to be crunchier, bake longer - 20-25 minutes.
- Coconut oil: 3 tablespoons
- Spelt flour: 2 glasss
- Coconut sugar: 0.5 glass
- Almond urbech: 3 tablespoons
3
With this recipe, you can always play around. For example, regular spelt flour can be replaced with gluten-free flour, and almond urbech can be swapped for any other nut urbech. Add spices to your taste.
- Spices: 0.3 teaspoon
- Spelt flour: 2 glasss
- Almond urbech: 3 tablespoons
4
If you keep the cookie in the oven a little longer, it will become harder and crunchier, and you can make a gingerbread house from it.
- Spelt flour: 2 glasss
