It is nearly Christmas time and that means time for allll the festive cookies! These soft gingerbread cookies are at the top of my cookie list right now.
They are soft and chewy with a slight crunch on the top, full of warming spices and so simple to make!
1 cup dairy free butter, softened to room temperature
1 1/2 cups brown sugar
1/2 cup black treacle
1 tablespoon vanilla extract
3 self raising gluten free flour
¼ cup vegan vanilla protein
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Preheat the oven to 160 degrees.
Line 2 large baking sheets with parchment paper.
In a large bowl with a hand mixer, or a stand mixer, beat the softened vegan butter and brown sugar together until creamy.
Add the black treacle and vanilla, and beat in until smooth.
Add 2 cups of flour and protein powder to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine.
Add the remaining flour and mix until incorporated.
Put the dough in the fridge to chill for at least an hour.
Scoop out the dough and roll into balls.
Place on the prepared baking sheets and press down slightly.
Bake for 11-12 minutes, until they begin to crack on top.
