Iced Ginger Cookies

Vegan gingerbread cookies recipe

As much as I love the Great British Bake Off and eating cake, I’m just not a baker. I agree with the age-old saying “cooking is an art, baking a science” and find that I can be a lot more creative when I’m whipping up a meal rather than a sweet treat.

So, it came as a bit of a surprise even to me when I plucked up the courage on a Saturday afternoon to make these gingerbread cookies, and realised that they’re tasty and super easy too! These are vegan, from a slightly altered recipe by Deliciously Ella where I tried to use what was in my cupboard and also add an extra bit of sweetness to – it’s Christmas, after all!


Iced Ginger Cookies

Makes 20

For the cookies
130g almonds
50g hazelnuts
50g brazil nuts
180g plain flour
95ml agave syrup
2 tbsp ground ginger
1 tbsp coconut oil
1 tbsp chia seeds
95ml water

For the icing
15ml water
125g icing sugar

  1. Preheat your oven to 200°C.
  2. Put your almonds, hazelnuts and brazil nuts in a food processor and blend until ground and floury.
  3. Add all the other ingredients for the cookies and then the water and blend into a sticky mix
  4. Roll out the mixture and cut out your hearts – I did mine by hand but a cookie cutter would have been easier!
  5. Place onto a baking tray lined with baking parchment and place in the oven for 15 minutes, or until golden brown
  6. Once cooked, place onto a wire tray and leave to cool down for 30 minutes.
  7. In another bowl, sift in the icing sugar and whisk with the water to create a smooth mixture
  8. Then apply to the cookies using a fork – don’t be afraid to make a mess!
  9. Leave again for the icing to harden and then enjoy.

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Hi, I'm Besma

Welcome to Curiously Conscious, an ethical lifestyle blog for the modern conscious consumer.

I've been seeking kinder ways to live across clean beauty, ethical fashion, healthy food, eco travel and more since 2014. My philosophy is to be kind to the earth, to each other, and to ourselves. Find out more →

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