INGREDIENTS for about 20 cookies (depends on the shape):

  • 40 g coconut oil;
  • 60 g soy milk;
  • 40 g vegetable oil;
  • 70 g coconut sugar;
  • Pinchi of salt;
  • 230 g wholemeal flour;
  • 6 g baking powder;
  • 1 tbsp ginger powder;
  • 1/2 tbsp cinnamon powder;
  • Pinchi of nutmeg powder.

ROYAL ICING to decorate (optional):

  • 60 g icing sugar;
  • 10 g lemon juice.



1 – In a bowl add the coconut oil, slowly add the vegetable milk and the seed oil and mix with a whisk until you create an emulsion and have a creamy white, semi-liquid mixture (like a softened butter).
2 – Add the coconut sugar, salt and spices and mix with a whisk.
3 – Add the flour and baking powder and mix everything with a spatula until everything is incorporated and a mixture similar to shortcrust pastry is obtained.
4 – Wrap it in plastic wrap and let it rest in the refrigerator for an hour.
5 – Preheat the oven to 165 °C static, prepare a baking tray with parchment paper or silicone mat.
6 – Take the dough, remove the plastic wrap and roll it between two sheets of baking paper to a thickness of about 3 mm. Shape the biscuits with the cookie cutters of your choice and bake at 165 °C static for about 10 minutes. You can roll out the leftover dough to makee additional cookies.
7 – Allow the cookies to cool and in the meantime prepare the royal icing by mixing the icing sugar with the lemon juice, fill a pastry bag and decorate the cookies. You can also color the ice by adding a few drops of food coloring.
8 – Enjoy the cookies with your friends and family.


STORAGE: Gingerbread cookies can be stored in a cool and dry place in an airtight container or tin box for up to one month.





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