This is a very easy vegan gingerbread cookies recipe and those cookies will fit perfectly your Christmas table. Naming this cookies was some sort of challenge for me because the “cookie recipe” part of the name was always clear/bright as a sun to me, nothing else was. I kept the gingerbread cookies style but I have added also some pumpkin puree what kind of makes them pumpkin cookies and because pumpkin puree goes well with certain spices that makes them pumpkin spice cookies but pumpkin spice is also gingerbread spice. Troubles are not finished yet as I also used some peanut butter and that makes them peanut butter cookies what makes everything triple troublesome. To add some more those are vegan cookies as I decided to go dairy free and egg free in this recipe. So the name that best shows what this cookie recipe is should goes as follow: Homemade Vegan Gingerbread Pumpkin (Spice) Christmas Peanut Butter Cookies. This name although 100% correct is just hideous! So now you see my pain.
Instructions how to make cookie dough from scratch.
Mix all dry ingredients in the bowl:
3 ground cloves
1/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup all purpose flour
1/2 cup coconut flour
dash of Himalayan salt
In the separate bowl combine all (wet) ingredients listed below:
1/4 cup pumpkin puree
1/4 cup coconut oil
1/4 cup peanut butter
1/2 cup sugar
dash of vanilla extract
Mix all wet ingredients using mixer. When they all are well combined start adding slowly dry ingredients. Mix until you will have crumble texture of the cookie dough. Transfer part of the crumbled cookie dough on the plastic wrap and start kneading. When the dough have solid form cover it on the top with another sheet of the plastic foil. This will help with rolling – the cookie dough will not stick to the roller. Roll the dough until it is about 1/8 inch thick. In this video I used simply one of my glasses to cut cookies from the dough. You can use any cookie shaper or any glass you want. It is up to you what kind of cookies you crave 🙂 For decorating my cookies I’m using cookies stapler. It is optional but I just really enjoyed the look of this beautiful pastry stamp sign “Made with Love” and I’m sure every little cookie enthusiast will appreciate it even more. When you are satisfied with the shape of your cookies transfer them to the baking tray and bake for 10 minutes at 350F/175C. As you can see I didn’t use any animal products in this cookie. I’m not able to tell you how long until those confections are gone cause anytime I make them they are gone in less than 2 days. Hope you will have so much fun as I did with baking those cookies.By the way in this recipe I was using homemade pumpkin puree. You can find link to the video how to make pumpkin puree for your pastries below.
Pumpkin Puree Recipe link: https://youtu.be/0crNInZr-tk
Other sweet homemade baking recipes by The Food Nut:
Banana Muffins Recipe: https://youtu.be/IPk6oaogCOQ
Banana Oatmeal Cookies Vegan Recipe With Peanut Butter: https://youtu.be/W756vyC1Yro
Pumpkin Cheesecake Recipe: https://youtu.be/A3dl8UQ5Bg4
Pumpkin Pie Recipe: https://youtu.be/Xgs3IFLPm7s
Pumpkin Pancakes Recipe: https://youtu.be/SHPUEGavI7s
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Lots of Love and Bon Appétit!
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