Tis the season for festive treats! These vegan gingerbread cookies will be your new go-to Christmas recipe! They are super simple to make and only require 7 ingredients. We used our best selling Instant Chai Latte for the gingerbread spice we all love. Our Instant Chai Latte is vegan, gluten free, dairy free, preservative free and non GMO.
- ½ cup + 2 tablespoons vegan butter
- ⅔ cup light brown soft sugar
- 100 g maple syrup
- 50 g molasses
- 4 tablespoons of Chai Lords Instant Chai Latte powder
- ¾ teaspoon baking soda
- 3 cups + 2 tablespoons plain (all-purpose) flour or gluten free flour
Place the butter, sugar, maple syrup and molasses in a medium saucepan over a low heat and stir until melted. Remove from the heat.
Add chai powder and baking soda then whisk until smooth. The mixture will foam up a bit.
Add the flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative and refrigerate for a couple of hours until it is firm enough to roll out.
Roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.
Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.
Place them spaced apart on a couple of baking sheets lined with baking parchment.
Preheat the oven to 180°C.
Bake the cookies for 8-12 minutes. The cookies will still be very soft but will firm up as they cool.
Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.
Once cooled, decorate the gingerbread cookies with icing.