Gingerbread Cookie Recipe

Source: Singapore Heart Foundation. 

Vegan, oil-free, cholesterol free, no refined sugar.

Recipe contributed by Delcie Lam, sensitive chef and founder of Delcie’s Desserts and Cakes.

Serves: 6

Time: 30 minutes

Equipment

• Gingerbread man cutter
• Mixing bowl
• Plastic bag/2 pcs of parchment paper
• Roller
• Tray

Ingredients

• Superfine wholemeal flour, 90g
• Baking soda, 1g
• Baking powder, 2g
• Ground ginger, 1g
• Cinnamon powder, 1g
• Nutmeg powder, 1g
• Sea salt, 1g
• Date syrup, 40g
• Vegan butter, 40g
• Milled flaxseed, 8g
• Warm water, 15g

Method

1. Sieve all dry ingredients together
2. Dig a hole in the middle of the dry mixture.
3. Mix milled flaxseed and warm water.
4. Combine softened vegan butter, date syrup and flaxseed mixture with the dry mixture to form a dough.
5. Sandwich dough between two pieces of parchment paper.
6. Roll the dough out thinly.
7. Dust some flour on the surface of the flattened dough.
8. Cut the dough with a gingerbread man cookie cutter.
9. Place the cookies onto a lined baking tray, ensuring to leave a two-inch space between cookies.
10. Bake at 175°C for 4-5 minutes.
11. Let cool.

Nutrients per serving

• Energy: 125kcal
• Protein: 2.1g
• Total Fat (Saturated Fat): 5.8g (1.65g)
• Cholesterol: 0g
• Carbohydrate: 15.3g
• Sodium: 116mg
• Dietary Fibre: 1.8g