Vegan gingerbread people

Vegan gingerbread people

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(13 ratings)

Prep: 30 mins Cook: 10 mins - 12 mins

Easy

makes around 20

Switch the butter for coconut oil, eggs for chia and use chickpea water in royal icing to make these easy, totally vegan Christmas gingerbread biscuits

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per biscuit

  • kcal315
  • fat10g
  • saturates9g
  • carbs52g
  • sugars36g
  • fibre1g
  • protein2g
  • salt0.01g
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Ingredients

  • 1 tbsp chia seeds
  • 400g plain flour, plus extra for dusting
  • 200g coconut oil
  • 2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 200g dark muscovado sugar
  • 50g maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100ml aquafaba (water from a can of chickpeas)
  • 500g icing sugar
  • ½ tsp lemon juice

Method

  1. Put the chia seeds in a small bowl and stir in 3 tbsp water. Leave to soak for 5-10 mins until gloopy. Meanwhile put the flour into a large mixing bowl and rub in the coconut oil until it’s almost disappeared into the flour. Stir in the spices.

  2. In another bowl mix together the sugar, maple syrup, chia mixture and 2 tbsp water until smooth then pour over the flour. Stir until well combined then knead together to make a soft dough. Wrap in cling film until ready to use.

  3. Heat oven to 180C/160C fan/gas 6. Roll out the dough on a lightly floured surface then cut into gingerbread people (or whatever shape you like) and bake for 10-12 mins on baking sheets lined with baking parchment until just starting to darken at the edges. Let them cool for a couple of minutes on the tray then transfer to a wire rack to cool.

  4. While the gingerbread cools whip the aquafaba in a bowl using electric beaters until really foamy. Add 3/4 of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice. Whisk again until the mixture forms stiff peaks. Transfer to a piping bag until ready to use. Snip a little off the end of the piping bag and use to create designs and faces on your gingerbread.

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Comments, questions and tips

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Phoebe Elgie's picture
Phoebe Elgie
30th May, 2020
4.05
the icing was quite runny so they looked awful but they were gobbled up never the less. delicious!
Jenni D'Ambrosio's picture
Jenni D'Am...
1st Apr, 2020
5.05
Easy to make and very more ish, enjoyed by vegan and non vegan family members, adults and kids alike. Yummy.
amypictonwalker's picture
amypictonwalker
24th Dec, 2019
4.05
Really delicious! Just needed to add a little extra flour but simple and fun to make :)
Neve Emma Campbell's picture
Neve Emma Campbell
12th Dec, 2019
Save to say I don’t think I’ll be making these again...
maria juszczak's picture
maria juszczak
17th Oct, 2019
1.05
These taste and smell like cardboard soaked in homemade glue.
maria juszczak's picture
maria juszczak
17th Oct, 2019
1.05
Tried adding ginger and lemon to the icing. Now we have spicy wet cardboard.
Kiwi bird
14th Dec, 2018
5.05
So yummy and moreish! We didn't make the icing, but the biscuits were delicious. I only went vegan a few week ago, but found them easy to make, just different from using animal products. Our coconut oil was hard to rub in, I think because it was cold out of the fridge, so next time I'd do it at room temperature. The coconut oil really goes well with the spices, but is subtle, not overpowering. We also ground the chia seeds in our coffee grinder first.
Kiraz
5th Dec, 2018
I’m wondering the texture of these coookies? Are they soft or crunchy?
Thomaz
8th Dec, 2019
3.05
Depends on how long you back them for, and how thick you roll them. Mine had a grainy texture that I liked.
maria juszczak's picture
maria juszczak
17th Oct, 2019
1.05
Neither

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Alexrob84
19th Dec, 2017
Can I use any other type of oil or dairy free spread instead of coconut oil?
maria juszczak's picture
maria juszczak
17th Oct, 2019
1.05
It's just not worth it.
goodfoodteam's picture
goodfoodteam
21st Dec, 2017
Thanks for your question. We haven't tested this recipe using an alternative so cannot guarantee the results. However it should work using a dairy-free spread suitable for baking.
Phoebe Elgie's picture
Phoebe Elgie
30th May, 2020
4.05
the amount of icing it wants you to make is a lot so i would recommend to halve it.
Thomaz
8th Dec, 2019
3.05
I doubled the spice quantities but they still weren’t very gingery. I also halved the sugar quantity following a comment, and it was fine for sweetness. Coconut flavour came through strongly. I’ll try the recipe again, but with yet more spice next time.
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