While I am neither a vegan nor vegetarian, my friend Tara recently challenged me to try my hand at some vegan-friendly baking recipes. Baking? Without eggs? Or butter? Quelle horreur! But because I am a competitive little titch, I took up her challenge. I decided to go a bit festive and try making some vegan gingerbread cookies. I had some left over gluten-free flour in the pantry, so they are (for the most part I hope) gluten-free as well. Recipe after the jump.
The recipe I used was based on one I found at Post Punk Kitchen.
1/3 cup vegetable oil
3/4 cup sugar
1/4 cup treacle
1/4 cup soy milk
2 cups flour*
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon all spice
1 1/2 teaspoons ground ginger
1. Whisk oil and sugar until combined. Add treacle and soy milk and stir.
2. Sift in half the dry ingredients. Stir. Add the remaining dry ingredients and mix until you achieve a dough-like texture.
3. Flatten the dough into a disc and wrap in cling wrap. Refrigerate for about an hour.
4. Preheat oven to 180 degrees celsius. Prepare some baking trays.
5. Prepare a floured surface. Roll out the dough to about half a centimetre thickness.
6. Cut out desired cookie shapes. Bake for about 8 minutes.
7. Remove cookies and let them cool.
Once cool you can decorate them and what not. I didn’t because I got lazy.
*Because I used gluten-free flour, the two cups weren’t enough to achieve a consistent dough-like texture. Mine was initially quite sloppy. To overcome this I kept sifting in flour and mixing until I achieved the doughy texture I was after. Remembering to add in pinches of baking powder as I went along. In the future, if I was using gluten-free flour, I’d probably reduce the amount of vegetable oil and/or soy milk.