Chewy Vegan Gingerbread

This recipe took me a while to perfect but once I found the right ratio of ingredients … the results were 10/10. Think chewy, spicy, sweet gingerbread with HEAPS of flavour. I can’t wait for you to try! Vegan, Gluten-free, Paleo, Egg Free - I used coconut sugar and rice malt syrup as the sweetener but you can use any sweetener you have on hand. Tell me what you think and don't forget to tag @the__unrefined in your recipe creations.

 VIEW THE RECIPE VIDEO HERE!

Merry Christmas everyone! 

 

Ingredients

1 1/2 cups Almond Flour

1/2 cup coconut sugar

3 tbsp good quality ginger spice (powder)

1 tsp cinnamon

1/2 tsp baking soda

1/2 cup Almond butter

1/2 cup Rice Malt Syrup

2 tbsp coconut oil (melted)

2 chia eggs (2 tbsp chia seeds combined with 6 tbsp water - set aside for 5 mins)

 

Equipment

Cookie cutter (gingerbread men or whatever you have on hand!)

Rolling pin

 

Optional cinnamon sugar (for dusting)

Blend 1 tbsp cinnamon with 1/4 cup coconut sugar

 

Method

Preheat oven to 160 degrees

Combine dry ingredients in a mixing bowl (almond flour, coconut sugar, spices and baking soda)

Make a well and add wet ingredients (almond butter, rice malt syrup, chia eggs, coconut oil)

Combine dry and wet ingredients until mixture becomes a dough like texture (if the mixture seems too wet, add 1 tbsp almond meal)

Knead together, roll into a ball and refrigerate (covered) for 1-2 hours.

Layer some baking paper on a flat surface and put the ball of dough onto the paper.

Layer another sleeve of baking paper on top of the dough and use your rolling pin to roll out the dough until 1.5cm thick.

Use a cookie cutter to create gingerbread shapes.

Put cookies on a lined flat baking tray (position approximately 2-3cm apart)

Cook in the oven for 15-20 minutes (cookies should be slightly brown around the edges but quite soft)

Allow to cool for 20-45 minutes

Dust with cinnamon sugar & store in an airtight container