Christmas without allergies: how to bake vegan gingerbread cookies?
Welcome to my blog.
The holidays are approaching, bringing with them the time for preparations for a magical feast. It’s the moment to slowly start thinking about what we would like to bake, so that our holiday tables come alive with a variety of delicious flavors and a joyful mood. However, for many of us dealing with allergies or dietary restrictions, preparing holiday treats can become a challenge. Today, I want to share with you a special recipe for gingerbread cookies, in which you will not only fall in love but also avoid allergens such as milk, butter, and eggs.
Are you ready to discover the secrets of this recipe? Let’s begin!
Details
Two large sheets
30 min
15 min
180 degrees with convection
Print
Ingredients
- My cup has a capacity of 250ml.
2 cups of wheat flour (500g)
5 tablespoons of sugar
(or powdered sugar)1 teaspoon of baking soda
1 packet of gingerbread spice 20g
3 teaspoons of
unsweetened cocoa4 tablespoons of honey
(colza/ multifloral/
buckwheat)0.5 cup of vegetable oil
0.5 cup of oat milk
Preparation
- I poured all the dry ingredients into the bowl, then added the wet ingredients.
- First, I mixed the ingredients with a spoon, then I poured everything from the bowl onto the table and started kneading.
- I kneaded the dough thoroughly by hand until all the ingredients were well combined.
- After kneading, I rolled out the dough into a flat sheet with a thickness of 0.5 cm – 1 cm.
- A thinner dough will result in crispy cookies, while a thicker dough will yield softer ones
- Next, I cut out gingerbread shapes using cookie cutters
- I placed the cut-out gingerbread cookies on a baking sheet previously lined with parchment paper.
- I placed the baking sheet with the gingerbread cookies in the preheated oven and baked for 15 minutes.
ATTENTION!! During baking, the gingerbread dough may seem undercooked, but after removing it from the oven and letting it cool slightly, it attains the right consistency. Let’s avoid extending the baking time to prevent the gingerbread from burning.
Ready for some festive treats?
Although gingerbread cookies taste better when made a few days in advance, it’s hard to resist giving them a try right away. When it comes to decorating gingerbread, both powdered sugar and icing work equally well. However, they are equally delicious on their own. An ideal addition to gingerbread is cherry jam. You can spread jam on baked cookies before eating or stuff them with dried cherries before baking. Another delightful option is enjoying gingerbread by dipping it in hot chocolate. The choice is yours!
Remember to enjoy the preparations and share the taste of holiday moments with your loved ones.
Wishing you a delicious and magical time in the kitchen!
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