The Ultimate Vegan Gingerbread Cookies to Make For The Holiday Party

Ingredients:

• 1 tbsp ground chia seeds (or flax)
• 3 tbsp (45ml) water
• 1/2 cup (65g) coconut sugar
• 1/4 cup (60ml) almond butter
• 1 tbsp (15ml) molasses
• 2 tbsp (30ml) maple syrup
• 1/4 cup (45g) vegan butter
• 3/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp sea salt, finely ground
• 1/2 tsp of baking soda
• 1 1/2 cups+ 2 tbsp (215g) all-purpose flour

Instructions:

1. Add 1 tbsp ground chia to 3 tbsp water and let absorb for 10 mins to form chia egg.
2. In a large mixing bowl add chia egg, coconut sugar, almond butter, molasses, maple syrup, vegan butter, ginger, cinnamon, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.
3. In batches add flour and stir with a wooden spoon until well combined. Your dough should hold its shape when pressed, but not feel dry. (1 1/2 cups + 2 tbsp was the perfect amount of flour for me). Cover and chill at least 1 hr.
4. Once chilled, preheat oven to 350F/175C. Line work station with parchment paper and generously sprinkle with flour. With a rolling pin, carefully roll out the dough to be a little thicker than 1/8 inch. (Add a little flour to the rolling pin if sticking).
5. Working quickly, dip cookie cutter in flour and cut out shapes. Gently transfer the cookie cutouts to a paper lined baking sheet. Leave 2 inches between the cookies for spreading.
6. Quickly roll any of remaining dough back into a ball and roll out again. Try to work quickly, and not to overwork the dough. Cut out shapes and transfer to baking sheet.
7. Bake cookies in oven for 6-8 minutes, or until lightly browned on the edges. They'll continue firming up as they sit on the pan. Transfer to cooling rack after 2-3 mins.