Plant-based Gingerbread Cookies

Plant-based Gingerbread Cookies

This recipe was created by food blogger and Physiotherapy student, Katie-Rose Campbell (@seewanteat_).

1 cup buckwheat flour
1/2 cup tapioca flour
1 cup rice flour + extra for rolling
1 tsp baking powder
4 tsp ground spices (ginger, cinnamon, cardamom, nutmeg)

2 tbsp almond butter
5 tbsp rice malt syrup 
2 tbsp hemp seed oil
1/2 cup water

Milk or dark chocolate 
Pepita seeds
Goji berries
Hemp seeds

Preheat the oven to 180 degrees. Mix all the dry ingredients in a large bowl and melt wet ingredients (almond butter, rice malt syrup, and Hemp Seed Oil) in a separate bowl in the microwave for 10-15 seconds. Add to two together and combine. Then add the water and mix until a dough forms, before placing the dough in the fridge to chill for 15 minutes.

Powder a clean benchtop with extra rice flour then roll the dough with a rolling pin until it’s evenly 1cm thick (alternatively, roll between 2 sheets of baking paper).
Cut using cookie cutters, then transfer the gingerbread to a lined baking tray. Roll the excess dough into another ball and repeat until all of the dough is used. Bake the gingerbread for 20 minutes until golden. Ice with drizzled melted chocolate, pepita seeds, goji berries, and Hemp Seeds, or toppings of your choice!