Vegan gingerbread cookies

Vegan gingerbread cookies are fragrant and deliciously spicy. They’re easy to make and versatile – make them thin and crispy or soft and chewy, your call.

105 g / approx. ½ + 1/8 cup softened refined coconut oil (I use this one)
105 g / ½ cup dark brown sugar
45 ml / 3 tbsp reduced aquafaba
110 ml / scant ½ cup maple syrup or molasses
330 g / 2 ½ + 1/8 cup all purpose flour
¾ tsp baking soda
3 level tsp ground ginger
3 level tsp ground cinnamon
¾ tsp ground all spice
¾ tsp ground cloves
¼ tsp fine sea salt

ICING:
1-2 cups icing sugar
matcha powder, for green colour (optional)
beetroot juice, for pink colour (optional)
very finely chopped pistachios (optional)

View the full recipe at Lazy Cat Kitchen →