Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ginger cookies - vegan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Ginger cookies - vegan is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Ginger cookies - vegan is something which I have loved my whole life. They’re nice and they look wonderful.

These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!

To begin with this particular recipe, we have to prepare a few components. You can have ginger cookies - vegan using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ginger cookies - vegan:

1. Get 2 cups ground almonds
2. Get 1 heaped tbsp ground ginger
3. Make ready 2 tsp ground cinnamon or mixed spice
4. Make ready 1/2 tsp ground turmeric
5. Make ready 1/2 tsp bicarb of soda
6. Prepare pinch salt
7. Make ready 1/3 cup coconut oil, melted
8. Make ready 1/4 cup date syrup

They are easy to make, don't require any funky ingredients and are SO DANG GOOD! Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil, and liquid honey (or maple syrup). Better than non vegan gingerbread cookies.

Instructions to make Ginger cookies - vegan:

1. Preheat oven to 180C.
2. Combine all the dry ingredients in a bowl.
3. Add the melted oil and date syrup. Mix well.
4. Put tbsp- size dollops of the mix onto a lined baking sheet. Flatten til about 1cm thick. Bake for about 12 mins.
5. Cool for about 10 mins. Then enjoy 😋

The dough was very difficult to work with though. I rolled one cookie at a time, pressed the cookie cutter in, and cut the dough away from the cutter and then pulled the cutter off. It took a long time but was totally worth it. Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen you can grate it quickly without peeling it because the skin falls to the side as you grate.

So that’s going to wrap this up for this special food ginger cookies - vegan recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!