Υγιεινά χριστουγεννιάτικα μπισκότα με αλεύρι ζέας, αμυγδαλοβούτυρο και ζάχαρη καρύδας - Vegan gingerbread cookies with emmer flour and almond butter
Vegan Gingerbread Cookies
Prep Time
40 mins
Cook Time
10 mins
Waiting Time
1 hr
Total Time
50 mins
 

Healthy, vegan and delicious gingerbread cookies, made with whole wheat emmer flour

Course: Snack
Keyword: christmas cookies, gingerbread cookies, no sugar, vegan, whole wheat emmer flour
Servings: 40
Calories: 71 kcal
Author: Evi
Ingredients
  • 1 tablespoon ground flaxseed
  • 3 tablespoons hot water
  • 80 gr. coconut sugar
  • 130 gr. almond butter
  • 180 gr. molasses
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 340 gr. whole wheat emmer flour triticum dicoccum flour
  • 1 ½ teaspoon baking soda
  • 1 ¼ teaspoon ground cinnamon
  • 1 ¼ teaspoon of ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
glaze (optional):
  • 140 gr. powdered sugar
  • 2-3 tablespoons milk of your choice
  • 1 tablespoon honey optional
  • ½ teaspoon vanilla extract optional
Instructions
  1. Put flaxseed and hot water in a glass and stir. Let aside until it thickens a bit. The time it takes may vary, depending on the flaxseed, from 10 minutes to 20.
  2. In a large bowl or in the stand mixer bowl, put coconut sugar, almond butter, molasses, vinegar and vanilla. Mix in medium speed for about 1 minute.
  3. In another large bowl mix flour, baking soda, spices and salt. Add them in the bowl with the liquid ingredients and knead. The dough should be very thick.
  4. Cover the dough into a cling film and put it in the refrigerator for at least 1 hour. You can leave it in the refrigerator all night.
  5. Preheat the oven to 180 ° C. Lay 2-3 baking sheets with non-stick paper.
  6. Remove the dough from the refrigerator and cut it in the middle. Keep one piece to work with and put the rest in the fridge until you need it.
  7. Roll the dough between two pieces of non-stick paper floured lightly (this is to prevent the cookies from sticking to the paper). Roll the dough to a thickness of about. Transfer the cookies to a sheet of paper and, before baking them, put them in the refrigerator for about 10 minutes to maintain their shape.
  8. Bake for 9-11 minutes and let them cool completely before decorating them.
  9. To make the glaze, simply stir sugar and milk (and honey or vanilla if using), until you have a thick glaze. Transfer it to a pastry bag with a very fine nose and decorate with designs of your liking. Let the glaze dry completely.