Healthier Vegan Gingerbread Snickerdoodles
Ingredients
- 5-6 tbsp oat milk *
- 1 ½ tsp pure vanilla extract
- 1 ½ tbsp dark syrup / molasses
- 1 tsp apple cider vinegar
- 112 g pure cashew butter (½ C)
- 100 g light brown sugar light muscovado sugar
- 75 g white granulated sugar
- 50 g almond flour
- 196 g white all purpose flour
- 1 tsp baking soda
- 1 ½ tsp ceylon cinnamon
- ½ tsp cardamom
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp allspice
- dash of nutmeg
- ¼ tsp salt
Mix for rolling the cookies
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1 tbsp gingerbread spice a mix of all the spices used for the cookies
Instructions
- Preheat the oven to 190°C and prepare two baking sheets.
- Whisk together all of the dry ingredients in a small mixing bowl. Set aside.
- Cream the cashew butter with the sugar in a medium size mixing bowl.* Then add the rest of the wet ingredients and whisk together.
- Once all the ingredients are combined, pour the flour mixture in with the wet ingredients. Mix until just combined.
- Mix together the spices and sugars for rolling the cookies.
- This dough makes 18 cookies, so I find it easiest to divide the dough into two sections. Then you know each half should make 9 cookies.
- Use an ice cream scoop or spoons to form 18 cookie dough balls. The idea is to touch the cookie dough as little as possible with your hands so you don't heat up the dough so the cookies will become too flat while baking.
- Roll each cookie dough ball in the sugar and spice mixture until they are completely coated.
- Press the cookies flat a bit, and sprinkle with a bit of extra sugar and spice mixture if you wish.
- Bake the cookies for 9-10 minutes, they are ready when the edges have gained a bit of colour and the edges have set. Let the cookies cool for 10 minutes before enjoying!
- Keep leftovers in an airtight container.
- Enjoy!!
Notes
*Add only as much oat milk as needed. The oat milk helps the cashew butter become runnier and to mimic the texture of creamed butter and sugar. If you are using cashew butter that is very runny, you won't need all the oat milk. But if the cashew butter you are using is quite hard and thick, you will have to add oat milk.