Mint Chocolate Gingerbread Cookies | #calmandbrightcookienight

• Vegan

• Produce

  • 1/4 cup Coco or cacao powder
  • 1/4 tsp Ginger, powder

• Condiments

  • 1/2 cup Vegan buttery spread

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Allspice
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Peppermint extract
  • 1 dash Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Drinks

  • 1/3 cup Coconut nectar

Found on brewinghappiness.com

Description

Ingredients

• 2 cups all purpose flour (sub gluten-free AP flour)
• ¼ cup coco or cacao powder
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ¼ teaspoon ginger powder
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• a dash of salt
• ½ cup vegan buttery spread, room temperature
• ½ cup coconut sugar
• ⅓ cup coconut nectar (sub honey)
• 1 tablespoon coconut oil, melted
• ½ teaspoon vanilla extract
• ½ teaspoon peppermint extract

Directions

• Preheat oven to 350.
• In a large bowl mix together all dry ingredients.
• Using a standing mixer or hand mixer, mix together all wet ingredients on medium speed until smooth and well combined.
• Reduce the mixer speed to low and add in dry ingredients slowly until the batter is thick and sticks together.
• Transfer the batter to a piece of parchment paper or a greased surface. Roll into a ½ inch thick round.
• Use a cookie cutter to cut out gingerbread men shapes and carefully transfer to a parchment paper (or greased) lined baking sheet.
• Bake for 10 minutes on a middle rack.
• Allow to cool completely on the baking sheet before serving.
• EAT UP.