Gingerbread Cookies {dairy-free}

Is anyone else surprised that Christmas is in less than a week? Somehow, this year I completely have been taken off guard by how quickly it got here. It could be that we’ve been passing around this lingering cold for the past few weeks or that I’m in the midst of trying to prepare and pack for our family vacation.

Even amidst all the busyness, I knew I couldn’t let this holiday season come and go without at least sharing one new holiday cookie recipe on the blog. This year, I felt like doing something a bit different than the previous years and try my hand at cutout cookies. The funny thing is, I don’t even own any cookie cutters so if you don’t have any either, then this recipe is perfect for you. If I’m halfway capable at free handing a few basic holiday shapes, then you can definitely do it!

This recipe takes a classic warm blend of spices that give gingerbread its’ unique flavor and combines it with the slightly nutty flavor of coconut oil, except that you can’t even taste the coconut once the cookies are baked. What results is a gingerbread cookie that is not only a bit healthier than most, but also one that stands out in the crowd.

If you like crunchy gingerbread cookies, the only suggestion I have is to let these bake a minute or two longer than the recipe calls for. Otherwise, what you’ll have are some soft, delicious and healthier gingerbread cookies to munch on this holiday season.

Gingerbread Cookies {dairy-free}

  • Servings: Varies
  • Time: 30 minutes
  • Difficulty: Easy
  • Print

slightly adapted from here

Ingredients
2 3/4 C all purpose flour (or whole wheat)
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 large eggs
1/2 C coconut oil (softened, but not melted)
1/2 C + 2 T unsulphured molasses (not blackstrap)
1/2 C light brown sugar, packed
1/2 tsp pure vanilla extract

Directions
1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
3. Using an electric mixer, mix the coconut oil, molasses, brown sugar and vanilla extract on medium speed for about 5 minutes.
4. Add in the eggs and continue mixing on medium speed for 1-2 minutes.
5. Slowly add the dry ingredients to the wet, mixing on medium speed until just combined.
6. Refrigerate dough for at least 15 minutes (or overnight), until dough is chilled and slightly hardened.
7. Roll out dough between two pieces of parchment paper to 1/3″ inch thickness.
8. Using a small, sharp knife freehand your desired shapes. You can also use cookie cutters.
9. Place cookies in a single layer about 1 inch apart on prepared baking sheets.
10. Bake in preheated oven for 9 minutes, until cookies are barely set in the center. For crunchier cookies, bake another 1-2 minutes.

Optional: If you’re feeling extra festive, decorate your cookies! Some ideas are a quick glaze (almond milk + confectioner’s sugar, to desired consistency) to outline or frosting them with glaze and then topping with sprinkles. Let your creativity flow!

Notes:
*The dough can be made ahead of time. Use plastic wrap to cover it and refrigerate for up to 3 days or freeze for up to 3 months. If you freeze the dough, place in refrigerator overnight to soften up and thaw before rolling out. I actually found it easier to roll out the dough when it was on the softer side and then pop it back in the fridge to firm up before cutting my shapes.
*The coconut oil should be the consistency of softened butter. If it’s melted, let it sit in the refrigerator for a few minutes. If your oil is rock solid, you can soften it in the microwave or at warm room temperature.
*This recipe yields enough dough for approximately 3 dozen cookies, if they’re around 4 inches in length and about 3 inches wide. I would say if you use small to medium shapes or cookie cutters, you’ll get 3 dozen and of course the bigger your shapes, the less cookies you’ll have.

Enjoy!

p.s. Please excuse my pictures, as they were all taken with my cell phone. My Nikon camera lens suffered a mishap and isn’t working at all. Sad tear.

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