I have fond memories of gingerbread cookies. As a youngster, my kindergarten class learned how to make gingerbread men cookies, and then they mysteriously took off on an adventure through the school!
We went on a scavenger hunt throughout the school looking for them using the clues they left behind at each stop. It took us all day to find them, their sweet scent just out of reach each time. But finally...they stayed put for more than a few minutes (a.k.a. the teachers became tired of hiding them and leaving notes) and they were ours to devour!
I might not take them on a scavenger hunt throughout my home, but these gingerbread cookies from Naturally Sweet Vegan Treat by Marisa Alvarsson will definitely be making an appearance in my kitchen this holiday season!
Grain- and gluten-free | Makes 20–36 cookies
Christmas in Scandinavia would not be the same without the baking and eating of gingerbread cookies, or pepparkakor, as they are known in Sweden. All things deemed to be cozy are employed to infuse our chilly, often snow-dusted Decembers with warmth and festivity. And the Advent period is decidedly cinnamon, allspice, saffron and ginger scented, as a result of ovens across the country working overtime. Pepparkakor are the baked goods most likely to be made with the help of children—who are also known to dress as gingerbread people at this time of year. This easy-to-make recipe produces a crisp, subtly sweet and lightly spiced version of the classic treat. Swedish tradition has it that eating gingerbread cookies will make you kinder. Regardless of whether or not this statement is true, these cookies will certainly add a little low-sugar sweetness to your day. Rolling pins at the ready!
- 1 cup (95 g) almond flour
- ½ cup (60 g) buckwheat flour + extra for rolling out dough
- 1 tbsp (9 g) arrowroot flour
- ¼ tsp baking soda
- 2 tsp (5 g) ground ginger
- 1½ tsp (4 g) ground cinnamon
- Pinch of ground cloves
- Pinch of salt
- 2 tbsp (15 ml) coconut oil, melted
- ¼ cup (60 ml) maple syrup
- 1 tsp–1 tbsp (5–15 ml) water, as needed
- Coconut flour, for sprinkling, optional
- Melted chocolate, optional
Preheat the oven to 350°F (180°C) and line a baking tray with parchment
In a large mixing bowl, combine the flours, baking soda, ginger,
cinnamon, cloves and salt. Add the oil and syrup and mix until the dough
comes together, adding a touch of water if necessary. If your dough feels
particularly tacky/sticky, place it in the fridge for 30 minutes or so to
firm up a little, otherwise place it directly on a sheet of parchment paper
and dust it with a little buckwheat flour.
Roll the dough out flat with a rolling pin to ¼ inch (6 mm) thickness.
Cut out as many gingerbread cookie shapes from the sheet of dough as
you can. Re-form, re-dust and re-roll the excess dough to cut out extra
Arrange the cookies on the prepared baking tray. They won’t spread,
so they don’t require more than a ½-inch (13-mm) space between each
other. Bake the cookies for about 6 minutes or until golden and set in
Once done, remove the cookies from the baking tray and allow them to
cool completely on a wire rack before decorating.
(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post, and all the opinions are truly my own.)