I’ve been craving gingerbread for over a week. I really wanted to make a gingerbread house, something I can honestly say I’ve never done before, but decided I didn’t need a cookie house, covered in frosting and candy to tempt me.
But, I found a great vegan gingerbread recipe that I decided I’d try out. I added the ingredients I didn’t have already to my shopping list, and trekked out to Trader Joe’s.
My favorite, and least favorite, thing about Trader Joe’s is their constant selection of really random foods. Sometimes this means what you really want, they don’t have. Sometimes, this works out for the better in the end. Thus, what I’m judging as the best gingerbread cookies I’ve ever had in my life.
Easiest Vegan Gingerbread Cookies
Makes 28-32 cookies
There are no calories or fat in holiday cookies, stop looking for nutrition.
1 box Trader Joe’s Gingerbread Baking Mix
1/4 cup vegan butter, melted
1/4 cup almond butter, unsalted
1/4 cup almond creamer
Large grain sugar crystals
1) Add all ingredients to a large bowl, except creamer and sugar. Mix until wet. If it needs more moisture, add almond creamer until the batter is sticky, but holds shape easily.
2) Pre-heat oven to 350 degrees. Lightly grease or lay parchment paper onto cookie sheets. Roll dough into small balls (diameter of a quarter), and place onto sheets. Squish down slightly.
3) Put cookies into the oven for 8-10 minutes. If they start to brown too much on the sides, take them out. Sprinkle sugar onto them, and put them back into the oven for 1-2 minutes. Remove and let cool.