Tis the season of baking…It wouldn’t be Christmas without a batch of vegan gingerbread cookies.
These cookies are dairy-free and so easy to make! Not to mention, super delicious!
I had my sous-chef, Meadow who is 2 1/2 help me. It was so much fun! I love watching her enjoy cooking as much as I do. She poured all the ingredients very carefully and she even helped me clean the kitchen counter afterward.
It was a festive morning, Christmas music played and Meadow was in her Santa PJs all day. Sometimes two-year-olds refuse to get dressed and when its 30 degrees outside, well what the heck….why not.
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin spice
- 6 tbsp vegan butter
- 3/4 cup brown sugar
- 1/2 cup of sugar
- 1/2 cup of molasses
- 2 tsp vanilla
- 2/4 cup non-dairy milk
- Preheat oven 300
- Mix all the ingredients until smooth
- divide the dough into two and refrigerate for an hour or so. (It makes it not sticky and easy to work with)
- Roll out with a rollin pin and cut into shapes with cookie cutters
- Bake for 10 minutes or so