These gingerbread cookies are vegan, glutenfree, refined sugar free, healthy and super delicious! The recipe makes about 16 big gingerbread cookies. I was really surprised how good they turned out! Seriously the best gingerbread I baked so far. They can definitely compete with the original or maybe they’re even better. Let me know if you tried them 😉 These are definitely a good choice if you want to show your non-vegan friends or family that vegan and healthy food can be super delicious as well. Keep them in an airtight box to keep them from drying out. I don’t now yet how long they are durable. But I think about 1-2 weeks when they’re not in the fridge.
- 200g buckwheat (buckwheat flour)
- 200g quick oats (oat flour)
- 1tbsp / 5g gingerbread spice
- 100g coconut blossom sugar
- 30g ground almonds
- 30g ground hazelnuts
- 1tsp baking powder
- 500g sweetpotato (raw weight)
- 1 ripe banana
- 30g coconut oil (melted)
- 1tbsp apple cider vinegar
- Bake the whole sweetpotatoes at 200°C / 392°F for about 1 hour.
- While they are baking blend the oats and buckwheat to flour and add them to a bowl together with all the dry ingredients and stir them together.
- Take the sweetpotatoes out of the oven, let them cool down for a few minutes and peel them. Mash them with a fork and add them into a pan. Cook them for about 10 minutes while stirring (to evaporate some water).
- Blend the sweetpotato mash together with the banana and add the mixture to the bowl together with all wet ingredients.
- Stir everything together and kneed with your hands until you have a dough.
- Cover the bowl with a lid or towel and let it sit for about an hour (at roomtemperature).
- Prepare a baking tray lined with baking paper (or better 2).
- Roll the dough out with a rolling pin on a clean and even surface (about 8mm thick). You don’t need any flour, it shouldn’t be sticky.
- Preheat the oven to 175°C / 347°F.
- Cut out your gingerbreads with a glass or little cookie cutters if you like and place them on the baking tray.
- Repeat the rolling and cutting process until there’s no dough left.
- Bake the cookies at 175°C /347°F for 10 to 12 minutes or until they become slightly brown on the edges.
- Let them cool down and cover them with dark melted chocolate, enjoy them plain or add another glaze of your choice.
Let me know in the comments how you like the recipe! And feel free to tag me on Instagram @fitomatoes if you try it to show me your recreation 🙂