vegan gingerbread biscuits.

Soft and chewy on the inside, crisp on the outside and perfectly spiced.




200g plain flour

50g vegan vanilla protein powder

1 tsp baking soda

2 tsp ginger

2 tsp cinnamon

1/4 tsp nutmeg

45g dairy free butter

100g coconut sugar

80g black treacle

1 flax egg



Preheat the oven to 160 and line a baking tray.

Beat together the sugar and butter until creamy.

Fold in the egg and treacle.

Mix in the dry ingredients until combined and a dough forms.

Wrap tightly in cling film and put into the fridge for at least an hour to chill.

Use a dusted rolling pin and roll the dough on a dusted surface,

Use a cookie cutter to cut your shapes and then transfer to the baking tray.

Bake for 10-15 minutes, or until slightly browned.

Leave to cool on a wire rack.



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