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Michelle's vegan gingerbread cookies

Gingerbread is an annual holiday tradition for many people. This year, try a healthier version when you use Himalayan Tartary Buckwheat Flour. Get out your favorite cookie cutters! It's time to give this classic cookie a nutrient upgrade. dishes.

Michelle's Vegan Gingerbread Cookies

Makes 12 cookies (depending on size)


For the cookies:

2 cups gluten-free all-purpose flour

1 cup Himalayan Tartary Buckwheat Flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup vegan butter, room temperature

1 ¼ cups coconut sugar

1 egg replacer (1 tablespoon ground flax mixed with 3 tablespoons warm water – let rest for 10 minutes)

1/2 cup molasses (NOTE: using regular molasses will produce a sweeter, less bitter cookie than using black strap molasses, so choose according to your taste preferences)

2 teaspoons vanilla extract

For icing (if desired):

2 cups powdered sugar

3 tablespoons oat milk (or any other plant-based milk alternative)

1/2 teaspoon vanilla extract

A holiday favorite!


In a medium mixing bowl, combine the flour, spices, baking soda, and salt; set aside.

In a large mixing bowl, whip vegan butter and coconut sugar until smooth and creamy. Add the egg replacer, molasses, and vanilla extract and mix until smooth.

Fold in the flour mixture. Hand knead the dough to make sure all ingredients are well combined. Divide the dough in half and shape each half into a ball.

On a piece of parchment paper, pat 1 dough ball down into a 1-inch disk. Repeat with the other dough ball on a separate piece of parchment. Make sure the parchment is large enough to roll out the dough after it rests. Refrigerate for 1-2 hours, until cold and firm.

Preheat oven to 350°F.

Remove the dough from the refrigerator and place a piece of parchment on top, so that each dough ball is sandwiched between generous pieces of parchment paper. Using a rolling pin, roll dough out until its 1/4 inch thick.

Remove the top layer of parchment paper. Using cookie cutters, cut shapes into the dough. Carefully remove the dough between the shapes (can roll that out separately and continue cutting shapes until all the dough is used.

Transfer the parchment paper with the gingerbread cut-outs onto a baking sheet. Bake for 10-12 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.

For the icing, combine powdered sugar, oat milk, and vanilla extract in a small mixing bowl and mix until smooth. Spoon icing into a piping bag with a small tip and have fun icing your gingerbread shapes and bringing them to life!

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