Vegan Spelt and Oat Flour Gingerbread Cookies (v)

Vegan Spelt and Oat Flour Gingerbread Cookies (v)

With Christmas just around the corner, I knew I had to bake one more thing to celebrate the festivity. The truth is, my family and I don’t celebrate Christmas thattt much, it’s not a huge deal in our house. We still get each other heartfelt gifts, write cards, express our love, blast Christmas tunes and enjoy a Christmas lunch, but the lead up is quite uneventful, we don’t even put up the christmas tree anymore. In all honesty, I’m not bothered by it at all. Sure, sometimes I get low key jealous of the ‘christmas spirit’ my friends inhibit, but I think I’ve had my share of extravagant Christmas’ as a child. As long as I’m celebrating the day with my family and friends, I think I’ll be good.

However, just because I don’t celebrate Christmas as much as other families, that doesn’t mean I skimp on the baking. Friends, these cookies are hands down the BEST I’ve ever baked. They’re made with spelt and oat flour and include a secret dollop of tahini, trust me, you won’t taste it at all. You could say these cookies are on the healthier side, but they taste just like any other holiday cookie - sugar filled, delicious and delectable.

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Vegan Spelt and Oat Flour Gingerbread Cookies (v)

Makes 14 cookies // Recipe adapted from this recipe by Robyn of Sweetish.co

print recipe here

INGREDIENTS

GINGERBREAD SPICE MIX

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp allspice

  • 1/2 tsp ground cloves

  • 1/2 tsp ground nutmeg

COOKIES

[dry]

  • 50 g oat flour

  • 50 g spelt flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp good quality salt

  • ⅓ cup gently packed brown sugar

  • ⅓ cup muscovado sugar

[wet]

  • 1 flax egg (1 tbsp ground flax meal + 2.5 tbsp water)

  • ¼ cup vegan butter, melted or coconut oil (texture will differ)

  • ¼ c tahini

  • 1 tbs blackstrap molasses

METHOD

  1. Preheat the oven to 180C or 356F and line your baking tray

  2. In a bowl, add the sugars and tahini. Combine, then slowly add in the melted vegan butter, molasses and flax egg. Combine well.

  3. In another bowl, mix the remaining dry ingredients and gingerbread spice together. Combine the wet ingredients with the dry and mix well until a thick cookie dough forms.

  4. Scoop even spoonfuls of batter (ice cream scoop works well) and place onto your lined baking tray (keep a fair amount of distance in between). Press the balls of batter lightly with your palms but only slightly as they will spread!. Place into oven for 12-15 minutes.

  5. The cookies should still be a little soft when you take them out, so let them cool on the baking tray for 10 minutes before transferring onto a cooling rack for a further 2-3 minutes. Enjoy warm or cold! Merry Christmas!


if you ever recreate one of my recipes, make sure to tag me on instagram @earthlingsasha and use the hashtag #earthlingsasha !! <3

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