There’s nothing that screams holiday season more, than the smell of freshly baked cookies emerging from the kitchen. But all those holiday treats can take a toll on your waistline right before the New Year begins. Enter the holiday miracle this season with recipes from natural whole foods company Ancient Harvest, for alternative healthy desserts.
Ancient Harvest provides a recipe for their Vegan Gingerbread Cookies, a new way to enjoy cookies without over-feeding that waistline.
- Includes Ancient Harvest’s quinoa flour, beneficial for gluten-free allergies and high in protein
- Mixed in with ginger, cinnamon, brown sugar, coconut oil and almond butter to get the familiar gingerbread taste
- A 10- minute dish, easy to make and enjoyable for the whole family
Vegan Gingerbread Cookies
- 2 cups Ancient Harvest quinoa flour, plus additional for rolling
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup packed brown sugar
- ½ cup molasses
- ½ cup firm coconut oil
- 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water
- 1/4 cup almond butter
- Optional: powdered sugar, icing, or decorations of choice
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix brown sugar, molasses, and coconut oil and beat on a low with a mixer to thoroughly blend. Beat in (flax) egg and almond butter.
- Gradually add flour to the wet ingredients and stir to combine. Press into a ball, cover and chill dough for at least one hour or overnight.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, generously sprinkling the top of the dough with flour before rolling.
- Carefully cut dough into desired shapes. Use a spatula to lift shapes and place on baking sheet one inch apart.
- Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
- Bake for 8-10 minutes or until they appear only slightly browned on the edges. Let cool and decorate.
Thanks to Ancient Harvest for its contribution.
Editor-in-Chief, Where and What in the World
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Luxury & Culinary Journalist, Speaker, Food Judge
If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpegs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.