Vegan Gingerbread Cookies
Raw Vegan Adaptogen Gingerbread Cookies
Ingredients
dry
- 125 grams 1 1/4 cup coconut pulp leftover from making coconut milk (see blog post for how I make it) or finely ground coconut flakes
- 100 grams 1 cup almond flour (or finely ground almonds)
- 50 grams 1/2 cup oat flour (or finely ground rolled oats)
- 2 tablespoons finely ground white or black chia seeds I grind them in a mini food processor but spice of coffee grinder would work too or even a mortar and pestle if you’re patient
- 2 tablespoons monkfruit sweetener or other low glycemic sweetener can sub coconut sugar or regular sugar
- 2 tablespoons Wooden Spoon Herbs Cocoa or raw cacao powder
- 1 tablespoon mixed adaptogens I use Yin Powder or my own custom mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ⅛ allspice
- ⅛ teaspoon ground cloves
- 1/4 teaspoon kosher or other flaky salt
wet
- 80 grams ⅓ cup coconut milk
- 40 grams 2 tablespoons blackstrap molasses
- 30 grams 2 tablespoons coconut butter or oil (we used coconut butter), melted but not hot
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon tightly packed finely grated fresh ginger on the small holes of a box grater
- for glaze optional, contains sugar
- 1 scant tablespoon coconut milk
- 3-4 tablespoons of sifted icing sugar
Instructions
- Mix all dry ingredients thoroughly in a large mixing bowl.
- Mix all wet ingredients thoroughly in a medium mixing bowl.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Form the dough into a ball, pat into a 1” thick disk, and wrap in plastic wrap. Chill for at least half an hour. An hour is better.
- Remove from the fridge, roll out until about ½”-¼” thick and cut out with desired cookie cutters or a knife. The shape is up to you! I cut out circle with a biscuit cutter and then used Nordic Ware cookie stamps to get these beautiful designs!
- Place on a cookie sheet in a low oven, as low as your oven goes, 100-150 F, for 2-3 hours until edges are dry. Turn cookies over during the last half hour of drying.
- Alternately dry in a food dehydrator set at 100 F for about 3 hours. For truly raw cookies they should not rise above 107 F, but I’m not a stickler about it.
- Whisk the sugar with the coconut milk to form the glaze and brush onto room temperature cookies.
- Store in an airtight container for a week or so. Will keep longer in the fridge.
- Serve with a cup of magic cocoa!
Notes
You can make these in a dehydrator or a low oven, so fancy equipment isn’t essential. I think they’re best made with homemade coconut milk & the leftover pulp, but you could buy coconut and grind it to a powder that would work too, though I imagine it might be a little less fine and less moist. As such, I’d use a bit less of it to keep the dough from getting too dry. Maybe 100 grams to start and increasing to 125 if needed to make the dough not sticky. This is a super forgiving recipe since it isn’t actual “baking”, but make sure to budget enough time to chill the dough and dry the cookies—about 4 hours of hands off time total. Recipe can be easily doubled.