One Bowl Vegan Gingerbread Cookies & Biscotti
Easy to make one bowl vegan gingerbread cookies that are dairy and oil free. The recipe can also be make into biscotti with a topping of chopped almonds. Either way they are delicious and perfect for dunking in a mug of hot coffee, tea or hot chocolate.
Servings: 12
Calories: 108kcal
Cost: $10
Equipment
- Large bowl
- wooden spoon
- measuring cups and spoons
- Star shaped cookie cutter
Ingredients
- 1 cup old-fashioned oats divided
- 1-3/4 cups white whole-wheat flour or sprouted whole wheat flour
- 1 tsp baking powder sodium free if watching salt intake
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup pure maple syrup
- 1/4 cup unsulfured molasses
- 1/2 tsp vanilla extract
- 1/2 cup almonds chopped
- 1/4 cup water
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicon mat.
- If you don't have oat flour, blend 1/2 cup of oats in a food processor until finely ground.
- In a large bowl, combine the finely ground oats, remaining 1/2 cup of oats, flour, baking powder, baking soda, cinnamon, ginger, and cloves. Mix well.
- After mixing - make a hole in the center of the dry ingredients. Into this hole, add and whisk maple syrup, molasses and vanilla to the dry ingredients and then mix all well until combined. If the dough is dry add a tablespoon of water at a time and mix until dough sticks together and can form into a ball.
- Transfer the dough to a parchment covered baking sheet and form it into a log, about 12-inches long by 2 - 4 inches wide.
- Spritz the top with water and then sprinkle chopped almonds over the top. Use the back of a large spoon or your hand to press the nuts into the dough. Spritzing the top with water first will help them stick.
- Place on middle rack in oven for 25 30 minutes or until a golden brown color and firm to the touch.
- Remove the log from the oven and let cool on a wire rack for 10 minutes. Reset oven temperature to 300°.
- Place log on a cutting board. Use a sharp knife to cut the log into 1/2" - 3/4" biscotti size slices.
- Place the sliced biscotti flat on the baking sheet. Bake for 6-8 minutes. Turn slices over and bake for another 6-8 minutes or until dry and firm.
- Remove biscotti from oven and let cool on a wire rack. They will get crisper as they cool.
- Enjoy!
Notes
To Make Star Shaped Vegan Gingerbread Cookies:
- Using a rolling pin, roll out the dough to about 1/8" - 1/4" thick on your parchment lined baking sheet. If dough sticks - add a little flour to the surface of the parchment paper.
- Use a cookie cutter to cut the rolled dough into shapes.
- Remove excess dough from baking sheet before baking.
- If using a star shaped cookie cutter, spritz the top of each cookie with water and then press a long piece of chopped almond to each point on the star.
- Bake for 8-10 minutes or until golden brown.
- Remove from oven and place on a cooling rack for 10 minutes.
- I recommend you roll and cut out the cookie dough right on a lightly floured silicone baking mat or sheet of parchment paper that you will be baking the cookies on. This way you can pick up the mat/parchment and place it directly on the baking sheet to avoid distorting the shape of the cookies.
- Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes before baking just to ensure that they keep their shape.
- If you want chewier cookies, make thicker cookies and bake for a shorter time.
Nutrition
Calories: 108kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 73mg | Potassium: 175mg | Fiber: 2g | Sugar: 12g | Calcium: 61mg