Vegan & gluten-free Gingerbread cookies
- Prep Time:
120g buckwheat flour
130ml maple syrup
3 tsp cinnamon
3 tsp ginger powder
1 pinch of sea salt
½ tsp vanilla
¼ tsp nutmeg
45g cacao butter
3 tsp honey
Preparing the dough:
Blend the almonds and pecans into a fine flour using a food processor or blender.
Add buckwheat flour, maple syrup and all the spices and mix until everything is mixed into a sticky dough.
Knit the dough until it’s even and doesn’t stick to your fingers. Form the dough into a ball and wrap with foil. Leave in the fridge for at least 1 hour.
Baking the cookies:
Preheat the oven to 180°C.
Line out your working surface with a baking sheet. Roll out the dough (approx. 1cm thin) by covering the dough with another baking sheet, so it doesn’t stick on the dough roll. Cut the ginger bread man with a cookie cutter (of your choice). Use a big knife to transfer the cookies on a baking tray lined with baking sheet.
Bake in the oven for 15-20 minutes. Check regularly, since baking time might differ from oven to oven. The cookies are finished, when they turn slightly brownish. They will harden when they cool off, so take them out while they are still a little soft.
Let the cookies cool; meanwhile prepare the icing.
Making the icing:
In a water bath, heat up cacao butter and honey while stirring constantly. When the ingredients have mixed, take the bowl off the stove and transfer it in another bowl and store in the fridge for about 10 minutes.
This part can be a bit tricky, since the consistency changes very quickly. If the icing gets too cold, it’ll be hard to use for decorating, if it’s too warm, it will be too runny.
Whisk the icing and transfer it in a small piping back or in a plastic bag that you cut open on one of the edges (small cut!). Decorate the cookies to your liking. (If the icing gets too hard at one point, use your hands to warm it up a bit.)
Enjoy the cookies and Christmas time!