Molasses-Free Vegan Gingerbread Cookies

• Vegan

• Produce

  • 1/2 tsp Ginger, powder

• Refrigerated

  • 1 tsp Almond milk

• Condiments

  • 2 tbsp Rice syrup
  • 1/3 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon, powder
  • 1 1/3 cup Flour, white
  • 1/2 cup Xylitol

Found on elephantasticvegan.com

Description

Ingredients

• 1⅓ cup / 150g white flour, sifted
• ½ cup / 100g xylitol*
• 1 teaspoon / 4g baking powder
• 1 teaspoon cinnamon powder
• ½ teaspoon ginger powder
• 2 tablespoons rice syrup**
• 1 teaspoon almond milk (or any other plant-based milk)
• ⅓ cup / 80g cold vegan butter (EarthBalance, Alsan,...)

Directions

• Combine the dry ingredients: Flour, xylitol, baking powder, cinnamon powder and ginger powder. Give it a quick whisk. Add in the rice syrup, vegan butter (cut in small pieces) and almond milk. Fold and knead until its a smooth dough.
• Cover the dough in plastic wrap and put it in the fridge for about 20 minutes. Meanwhile pre-heat the oven to 80°F/180°C.
• Roll out the dough on a floured surface and cut out cookies with a cookie cutter until all the dough is used up. Transfer them on a baking sheet and bake them in the oven for about 10 minutes. Let them cool off completely, before munching them or decorating them further.