1 egg or 1 tbsp ground chia seeds (not both)
2 cups almond flour (finely ground is slightly better)
1/2 cup tapioca
1/2 cup rice flour (finely ground is slightly better)
2 tbsp coconut oil
25 g vegan butter (block from Naturli)
12 drops chocolate- or caramel stevia, from Good Good
1 tsp cinnamon, ground
2 tsp ginger, ground
1 tsp cloves, ground
1/2 tsp salt
1/2 cup water
Preheat the oven to 170°C
In a sauce pan melt together coconut oil and vegan butter on low heat. Add the spices and stevia, and blend well. If you’re using chia seeds, sprinkle it over the liquid at this stage and mix well. Let it rest for 5 minutes.
Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.
When the mixture in the sauce pan has cooled add it to the dry ingredients in the bowl. Use your hands to rub it together and knead, same way you would with a traditional pastry. If you’re using an egg instead of chia seeds, add the egg before you start rubbing the ingredients together and kneading the dough. However, doing this is a bit more challenging, especially when using chia seeds.
Add water as needed, but only a small amount at the time.
Cool the dough in the fridge for at least half an hour before baking.
Rolling the dough and cut with cookie cutters is possible if using an egg, but really difficult when it comes to the vegan version. I’m stubborn though and managed to do it by rolling a small amount at the time.
Arrange on a baking tray lined with baking paper. You might have to use your fingers to make sure the cookies hold their form as this dough doesn’t stick together like a normal one does.
It’s also fine just to form a roll, and slice it before arranging on a baking tray. The gingerbread cookies taste the same regardless of how they look 🙂
Bake on 170°C for 16-18 minutes and cool on a rack.
This recipe is sponsored by Good Good and Kryddhusid.
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