These Almond Gingerbread Cookies are light, soft and subtle with the authentic flavours of ginger, cloves, nutmeg and cinnamon. They’re a refreshing take on the sometimes overpowering, dense gingerbread that you’ll commonly find in stores. For some, that’s what Christmas is all about but for others, it’s a little too much – myself included. The recipe itself is super simple, requiring only 11 ingredients and 40 minutes to prepare and bake.
Why not make a thing of it by decorating them in cute and festive ways with icing, sprinkles, powdered sugar, dried fruits and more. Get your friends and fam involved or make it a fun activity to keep the kids occupied for a short time during the holidays.
These cookies are made with almond meal, making them light and soft. I made my own almond meal simply by finely processing almonds in a blender. This method leaves a small amount of larger almond chunks resulting in gingerbread cookies that have more of a home-made texture – which I personally really love! So give that a go if you’re interested in the same style of cookie, otherwise, store-bought is just fine.
I hope you love this delicious recipe as much as I do! If you make it, be sure to share a photo with me on Instagram @lemonthy.me I’d love to see them! Also feel free, as always, to leave any questions, comments or suggestions below.
ALMOND GINGERBREAD COOKIES
- 125 grams vegan butter
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 1 tablespoon flax meal
- 2.5 tablespoons water
- 2 cups flour*
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 cups icing sugar
- 2 tablespoons plant-based milk
- Pre-heat the oven to 180°C (355°F) and line a baking tray with parchment paper.
- Make a flax-egg by whisking the flax meal with the water and letting it sit for 5 minutes to become thick. Use an electric whisk to combine the butter, sugar and maple syrup until creamy.
- Gently fold in the flour, almond meal, baking soda and spices until a dough ball has formed.
- Flour a clean surface and use a lightly floured rolling pin to roll the dough about 3-cm thick. Use your cookie cutters to cut the cookie shapes and transfer to your baking tray.
- Roll the remaining dough again and repeat the last step until you’ve used it all up.
- Bake the cookies for approximately 20 minutes or until lightly golden. Let them cool completely before icing them.
- To prepare the icing, mix the icing sugar and plant milk until smooth, let cool for 10 minutes and transfer to a piping bag.