Who can deny that Gingerbread Cookies are one of the world's finest type of cookie? No one, exactly. The incredible Laura has put a beautifully delicious spin on your traditional Gingerbread men and has whipped up these gluten free and vegan Chocolate Gingerbread Christmas Cookies!
We know you're dying to get started....3....2....1....BAKE!
What you'll need:
For the cookies:
- 140g Classic Chocolate Porridge Oats
- 245g Buckwheat Flour
- 3tbsp Raw Cacao
- 5tsp Baking Powder
- 135g Dairy Free Butter
- 80ml Dairy Free Milk
- 50ml Maple Syrup
- 50ml Dairy Free Yoghurt
- 4 Balls Stem Ginger from a jar, finely chopped
- 5tsp Ground Ginger
- 2tsp Ground Cinnamon
- 1/2tsp Salt
For the royal icing:
- 80g Aquafaba
- 350g Icing Sugar
What you need to do:
- Preheat an oven to 180oc and line 2 large baking trays with parchment paper
- In a large bowl add the Chocolate porridge oats, buckwheat flour, raw cacao, spices, salt and baking powder. Stir until combined
- Add to the bowl the dairy free butter and rub in with your fingertips until you get a fine breadcrumb consistency
- Next mix through the stem ginger
- Add to the bowl the milk, maple syrup and yoghurt and combine until you get a firm ball. If it is too wet add a little more buckwheat flour. If too dry add a splash more milk
- Turn the mixture out onto a floured surface and press / roll into a rectangle about 5mm thick.
- Using cookie cutters (this recipe uses Christmas tree and star shapes) cut out your cookies and place onto the lined baking trays, allowing 5 – 10mm spacing between each one.
- Once all cut out (you can re roll to use up all the dough), place in the oven for 20 – 25 minutes, until firm all the way through and even in colour.
- Allow to cool on the tray for a few minutes, before transferring to a wire rack to cool completely
- To make the icing, add the aquafaba to a large bowl and whip with a handheld whisk until you get distinct peaks that are glossy. This will take approx. 5 mins
- Add the icing sugar spoon by spoon, whilst still whisking the mixture until all combined and thick
- Transfer the mixture to a piping bag and once the cookies are cooled completely pipe on your patterns and designs.
- Transfer the iced cookies onto a wire rack and allow the icing to dry completely (at least 12 hours, but ideally overnight) before storing in an airtight container at room temperature.
