Have you ever seen Bindu’s world famous gingerbread yogis? Aren’t they the cutest ever? Well, who said them gingerbread boys can’t be enjoyed by the vegans? Yup, that’s what we’re doing today, because it’s that time of the year when all we want is cinnamon, cloves, nutmeg and of course, ginger! I based this recipe of the most basic vegan cookie recipe, with very simple ingredients and a foolproof method.
Prep time: 20 minutes
Idle time: 2-3 hours
Cook time: 10 minutes
Total time: About 3 hours
Step 1: Combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a bowl and set aside.*
Step 2: In a separate bowl, cream the sugar and oil together and then add the milk and molasses and combine well.
Step 3: Add the wet ingredients to the dry ingredients and mix well. You will need your hands to do this.
Step 4: Cover and refrigerate for a minimum of 2 hours or overnight.
Step 5: Once your dough is out of the fridge, let it rest for 15-30 minutes and preheat your oven to the lowest setting.
Step 6: Roll the dough to 5 mm thick on a floured surface (don’t go thinner or they’ll burn in less than 5 minutes in the oven). You can roll the dough between parchment sheets for better control, I tried to skip to avoid producing extra waste but my yogis broke. I thought us yogis were supposed to be flexible, eh?
Step 7: Cut the cookies using cookie cutters and place with at least 1 cm spaces apart on a baking sheet
Step 8: Bake for 8 minutes.
Once you take them out of the oven, let them cool down for about 10 minutes before decorate them. They will harden quite a bit and won’t break when you move them. I used icing sugar and plant-based milk for this. No measurements, just go with your guts on that one!
You can store the cookies in an airtight container for… God knows how long, cause they run out in a few hours!
* I was out of ginger in the powder form so I just omitted using it in the dough and grated some fresh ginger in the wet ingredients instead.