- 2/3 cup oat flour
- 1/3 cup spelt flour or additional oat flour
- 1/3 cup brown sugar or coconut sugar
- 1/2 tsp each baking soda and baking powder
- 1/2 tsp ground ginger and optional pinch allspice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp applesauce
- 2 tbsp coconut oil or vegetable oil
- 2 tbsp molasses (blackstrap or regular)
- 1/2 tsp pure vanilla extract
To make vegan gingerbread cookies, preheat the oven to 325 F. Stir dry ingredients very well, then add wet to form a dough. For easy rolling, transfer the dough to a gallon size bag. Fold the bag in half, and roll the dough out until it takes up all the space. (See the video above for a visual of how this step looks.) Open the bag, and cut shapes of choice. I used this Gingerbread Cookie Cutter. Bake for ten minutes. Let cool before handling, because they firm up as they cool. Frost cooled cookies so the icing does not melt.View Nutrition Facts
Calories: 33kcal