Gluten-free, vegan, and somewhat healthy Christmas cookies! This last-minute recipe is delicious, easy and quick, so you can spend more time eating those little gingerbread men! You can also decorate them with some icing & sprinkles if you’d like.
Using coconut sugar instead of date sugar works as well, but the cookies tend to be a little bit softer with date sugar! Grounding the chia seeds is just a personal preference, it works both ways!
I like to use baking paper for rolling out the dough and cutting out the cookies. It’s less sticky and easier to clean.
I hope you’ll enjoy this recipe!
Gingerbread Cookies ★ vegan & gluten-free
30 min (+ 1 h for cooling & baking) // 2 baking trays // easy
- 50 g brazil nuts
- 100 g almonds (ground)
- 2 tsp chia seeds (ground)
- 1 tsp gingerbread spice
- 80 g buckwheat flour
- 15 g date or coconut sugar
- 50 g maple syrup
- 15 g coconut oil, melted
- 30 ml water
- Ground the brazil nuts finely in a blender (I used my Quadblade food processor).
- Add the ground almonds, chia seeds and gingerbread spice to the blender and blend together.
- Add the buckwheat flour and date sugar and blend until evenly mixed.
- Now, add the wet ingredients: maple syrup, melted coconut oil and plant-based milk and blend until a doughy texture forms.
- Transfer to a mixing bowl and, using your hands, form a ball. Let the covered dough sit in the fridge for about 45 min.
- Preheat the oven to 170°C.
- Seperate the dough into 2 parts.
- Sprinkle your countertop/baking paper with some buckwheat flour and use a rolling pin to roll out 1/2 of the dough (about 0.5 cm high).
- Use cookie cutters to make the cookies. When you roll out the dough the second time, it's easier to add 1/2 of the rest (so 1/4 of the dough). This will keep the dough nice and moist, without drying out because of the added flour.
- Bake at 170°C for about 10-12 min (until the edges turn golden-brown.
- They are delicious to eat warm and cold. You can also add some decor, e.g. icing or chocolate.