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Iced Gingerbread Cookies

It's the most wonderful time of the year—the time of baking festive cookies! These vegan Iced Gingerbread Cookies would make a great addition to any winter holiday get-together or made as a fun activity that your whole family can get involved in.

This recipe is a creation of our friend @sweetly_selina.

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Ingredients

Cookies

  • 1 ½ cups cassava flour
  • ½ cup coconut flour
  • 1 serving Chai Tumeric + Maca Clean Lean Protein by Nuzest
  • ¼ cup coconut oil
  • ¼ cup coconut milk
  • ¼ cup granulated sweetener
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking powder
  • 1 tsp vanilla
  • ½ tsp pink himalayan salt
  • Optional: 1 tbsp molasses

Icing 

  • ¼ cup coconut cream (from can)
  • 2 tbsp powdered sweetener
  • ½ tsp vanilla

Method
  1. Preheat oven to 350° and line or grease a large cooking sheet.
  2. Mix dry cookie ingredients thoroughly, before adding coconut oil and milk a little at a time.
  3. Add the rest of the ingredients, mixing completely.
  4. Chill dough for about 30 minutes in fridge before scooping out in 2 tbsp sized balls to bake for 10 minutes.
  5. To make icing, scoop the thick part that rises to the top of the can of coconut cream, then mix with the other icing ingredients.
  6. While cookies cool, allow icing to thicken in the fridge.
  7. Ice cookies, then dust with cinnamon.

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