5.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Prepare your Flax Egg by mixing 1 tbsp of Ground Flax with 3 tbsp water in a small bowl and let sit for 5 or so minutes, until thickened.
Step 2
In a medium bowl, whisk the Flour, Baking Powder, Dry Spices, and Salt together until evenly combined.
Step 3
In a large bowl, add the Flax Egg, Molasses, Sunflower Seed Butter, Cane Sugar, and Plant Milk together and use a whisk to combine. If you’d like to use an electric hand mixer to make sure the sugar really dissolves, be my guest!
Step 4
Slowly add the dry mix into the wet and continue to mix / stir until a dough forms — it should be slightly sticky.
Step 5
Divide the dough in half, and put eat half in between two large ( baking tray-sized) pieces of parchment paper. Use a rolling pin to roll out the cookie dough until it is about 1/4″ thick. Repeat with the other dough half.
Step 6
Place the cookie dough in the fridge for about 2 hours to chill, or in the freezer for around 30 minutes. Close to the end of this time period, preheat your oven to 350F.
Step 7
Taking out one piece of flattened dough at a time, remove the top layer of parchment paper, and use a cookie cutter of your choosing to form gingerbread men. Place each “man” onto a baking sheet that is either greased or lined with a silicone mat. Repeat until all dough is gone.A Few Tips for this Step: Make sure your dough is as cold as possible, and store it in the freezer if you are not working with it. Don’t forget that you can re-roll out your dough and pop it in the freezer for a bit to squeeze out even more cookies! Finally, if the dough starts to stick to your cookie cutter, make sure it is clean. You can either wash it off with a little water, or grease it with some oil.
Step 8
Bake for 10-11 minutes. The cookies will be soft when they come out of the oven, but will harden with time. Let sit on the baking tray for at least 5 minutes before removing to a cooling rack.
Step 9
Once cooled completely, enjoy as-is, or top as desired! See the recipe notes for a quick frosting recipe. These will last at room temperature in a container with a loose-fitting lid for about a week, but if you stick them in the fridge, they will last even longer.
Your folders
lovingitvegan.com
4.9
(81)
12 minutes
Your folders
loveandlemons.com
4.9
10
Your folders
loveandlemons.com
10
Your folders
lazycatkitchen.com
5.0
(4)
10 minutes
Your folders
sweetsimplevegan.com
5.0
(13)
12 minutes
Your folders
twospoons.ca
5.0
(1)
12 minutes
Your folders
thatveganbabe.com
10 minutes
Your folders
skinnytaste.com
4.0
(7)
10 minutes
Your folders
kingarthurbaking.com
4.4
(262)
10 minutes
Your folders
delish.com
4.3
(20)
Your folders
justapinch.com
5.0
(11)
10 minutes
Your folders
paperstreetparlour.com
20 minutes
Your folders
bbcgoodfood.com
12 minutes
Your folders
101cookbooks.com
5.0
(4)
10 minutes
Your folders
cooking.nytimes.com
5.0
(1.5k)
Your folders
mybakingaddiction.com
10 minutes
Your folders
preppykitchen.com
5.0
(64)
10 minutes
Your folders
cooking.nytimes.com
4.0
(228)
Your folders
aheadofthyme.com
10 minutes