Plant-Based Gingerbread Cookies with a Coconut Glaze
Plant-based, whole-grain gingerbread cookies sweetened with dates. Make them extra fancy by topping with a date and coconut glaze!
Servings 12 cookies
Calories 144kcal
Equipment
- Rolling Pin
- Parchment Paper
- Food Processor
- baking sheet
- Mixing Bowl (medium)
Ingredients
Cookies
- 10 Deglet Noor dates, pitted
- 1 tsp vanilla extract
- 1 Tbsp flaxseed, ground soaked in 3 Tbsp water
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 3/4 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- pinch salt
- 3 Tbsp blackstrap molasses
- 1/4 cup almond butter
Glaze (optional)
- 6 Deglet Noor dates pitted
- 3 Tbsp shredded coconut unsweetened
Instructions
- Add dates, vanilla extract and 1/4 cup warm water to food processor. Let soak.10 Deglet Noor dates, pitted, 1 tsp vanilla extract
- Add ground flax and 3 Tbsp water to small bowl. Let soak to make a flax egg.1 Tbsp flaxseed, ground
- Combine dry ingredients (wheat flour, oat flour, ginger, cinnamon, nutmeg, baking soda, salt) in a medium mixing bowl and stir to combine.1 cup whole wheat flour, 1/2 cup oat flour, 3/4 tsp ginger powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking soda, pinch salt
- Blend dates, vanilla and water until smooth, stopping to scrape down sides as needed.
- Add date mixture, flax egg, molasses and almond butter to dry ingredients. Stir to combine. Texture will resemble a firm dough.
- OPTIONAL: Cover dough and refrigerate for 30 minutes. The dough rolls out more easily when it it cold, though rolling it out is do-able without this step.
- Preheat oven to 350 degrees F.
- Place a piece of parchment paper on the counter. Using your hands, form dough into a ball and place it on the center on the parchment paper.
- Place another piece of parchment paper on top and then, using a rolling pin, roll dough until 1/2 inch thick.
- Cut out cookies using gingerbread man (or other) shapes. Place on a parchment lined baking sheet. Collect leftover dough and continuing the rolling/cutting process until all the dough has been used up.
- Bake for 10 minutes, or until firm. Let cool.
- OPTIONAL GLAZE: Place glaze ingredients in food processor and let soak for 10-15 minutes. While your cookies are cooling, blend until smooth. There may be some small pieces of coconut, but that's okay. Once cookies are cool, use a knife to "frost" each cookie. This will give the cookies a nice glazed look and pretty white speckles.6 Deglet Noor dates, 3 Tbsp shredded coconut
Notes
Rather than lifting the cut out cookies, peel away the excess and then scoop cookies with a plastic spatula OR simply transfer the parchment paper to a baking sheet.
Almond butter can be replaced with tahini. We do not recommend replacing it with peanut butter.