November to December, almost everywhere is busy with Gingerbread House Competitions, and today I learned, the professional competitors apparently don’t always use gingerbread cookies but rather using construction gingerbread -which I have to learn more exactly what that means hahahah Because seriously, I have been entering competition since 2014 and my gingerbread houses are always with cookies that are delicious to eat as if when they aren’t for competition.
That being said, my following recipe is my go to vegan gingerbread cookies that yes, delish AND strong should you use it for construction a house instead individual cookies.
Here is the recipe if you’d like to give a go, either for consuming, gifting to friends and families, and/or for building a gingerbread house 🙂
– 2 flax eggs
– 3 1/4 c flour
– 1/2 c molasses (divide)
– 1 tsp BSoda
– A pinch of salt
– 1 tsp each ginger powder, cinnamon powder, all spice powder
– 1/2 c palm sugar
– 8 tbsp vegetable shortening
Method
– Mix dry ingredients
– Cream shortening and brown sugar
– Beat in 1/4 c molasses and flax egg
– Add in dry mix a little at a time
– Beat in the other 1/4 c molasses
– Knead a little (Take some away, and color as you wish, to make leaves)
– Roll flat and cut as you like
– Bake on preheated 350 F for 10-11 mins (4-5 mins on convection oven)
– Cool on rack completely before decorating.
Vegan Gingerbread Cookies
Ingredients
- 2 flax eggs
- 3 1/4 c flour
- 1/2 c molasses divide
- 1 tsp BSoda
- A pinch of salt
- 1 tsp each ginger powder cinnamon powder, all spice powder
- 1/2 c palm sugar
- 8 tbsp vegetable shortening
Instructions
- Mix dry ingredients
- Cream shortening and brown sugar
- Beat in 1/4 c molasses and flax egg
- Add in dry mix a little at a time
- Beat in the other 1/4 c molasses
- Knead a little (Take some away, and color as you wish, to make leaves)
- Roll flat and cut as you like
- Bake on preheated 350 F for 10-11 mins (4-5 mins on convection oven)
- Cool on rack completely before decorating.
