With a delicious snap, gentle heat and maple sweetness, these gingerbread stars are perfect to pack into a jar for a cute homemade gift. Use a small cutter and this recipe makes handfuls of cookies, leaving you with plenty to enjoy with a festive tipple or a glass of this cranberry apple pie smoothie.
- 110g buckwheat flour
- 25g coconut sugar
- 2 tbsp maple syrup
- 20g coconut oil (2 tsp solid), melted
- 1 flax egg (1 tbsp ground flax seeds, 3 tbsp water)
- 1 tbsp non-dairy milk
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch himalayan pink salt
- Prepare the flax egg by combining the ground flax seeds and water in a small bowl and placing in the fridge for 15 minutes.
- Sift the dry ingredients into a mixing bowl. Stir in the liquid ingredients, including the flax egg, until you have a ball of cookie dough. Wrap in clingfilm and leave in the fridge for at least 30 minutes.
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Dust a surface with a little flour and roll out the dough to 3mm thickness. Cut out the stars and place on a parchment-lined baking tray.
- Bake for 7-10 minutes, or until lightly browned, on a middle shelf – these don’t take long at all!
The dough might seem dry when you first take it out of the fridge. Just work with it in your hands for 30 seconds or so and you'll see it smooth out when you start using the rolling pin.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.