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Vegan ginger cookies

Vegan ginger cookies

Vegan ginger cookies

30 min Medium 25-30 cookies

Dry ingredients

100 g Organic quinoa real flour

70 g almond meal

75 g cornstarch

40 g organic cane sugar

2 tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

Wet ingredients

60 g melted coconut oil

60 g Organic quinoa real & rice drink

3 Tbsp rice syrup

  1. Combine the dry ingredients, whisk together the Organic quinoa real flour, almond meal, cornstarch, sugar and spices. Set aside.
  2. In another bowl whisk together the wet ingredients until well combined. Gradually add the flour mixture and mix together until no flour streaks remain, you may need to work it with your hands to incorporate the last bit of flour.
  3. The dough should be thick and almost difficult to mix at this point. Then transfer dough to the refrigerator and chill for 10 minutes.
  4. Preheat oven to 180°C.
  5. Place the dough on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 4 mm thick. Use a cookie cutter to cut out shapes and transfer to a baking sheet with parchment paper.
  6. Bake at 180°C for about 10-11 minutes, until crisp but not darkened. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.



1 tbsp = tablespoon

1 tsp = teaspoon