These vegan ginger cookies are naturally flavoured and refined sugar free and they make a lovely treat that is just a little bit healthier.
At this time of year I find myself making batch after batch of biscuits. The kids love to help make them, especially when it comes to decorating them. But most biscuit recipes contain a fair amount of refined sugar and as ever I’m trying to reduce the amount of sugar we eat as a family.
Are these vegan ginger cookies sugar free?
When un-iced this recipe is free from refined sugar. It is also great for allergies as it’s dairy and egg free too – and therefore vegan.
The quantities below make quite a big batch but it freezes beautifully, so if it’s too much for you then simply freeze half of it for a later date.
I’ve decorated these biscuits with a passionfruit icing and a tiny bit of edible glitter spray. The passionfruit gives the icing a delicious flavour and the glitter spray makes them really sparkly and festive.
If you’re avoiding all sugar and food colouring then the biscuits are still perfectly delicious un-iced.
Read more about natural food colouring.
Not just for Christmas
These ginger stars are a lovely vegan Christmas cookie. However, they can be made an enjoyed at other times of year too. You can make the same dough and cut it into different shapes and ice with different colours.
If you like these you might also like these vegan shortbread heart biscuits.
How to make vegan ginger cookies with passion icing:
Vegan ginger cookies with passion fruit icing
- 225 g plain flour
- 75 g ground almonds
- 100 g coconut oil melted
- 75 g maple syrup
- 1 tsp ground ginger increase this amount for more of a fiery flavour
- 1 tbsp aquafaba the juice from a tin of chickpeas
For the icing (optional)
- 100 g icing sugar sifted
- 2 passion fruits
- 1 tbsp water optional
Mix all the ingredients together until you have a soft dough. Knead lightly then wrap in cling film and chill for 30 minutes to make it easier to work with.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with greaseproof paper.
Lightly flour a work surface, roll out the dough to a thickness of around 5mm and cut into star shapes.
Place on the baking tray and bake for 8-10 minutes until golden brown.
Cool completely on a wire rack.
To make the icing
Sift the icing sugar into a mixing bowl. Cut the passion fruits in half and scoop out the flesh and seeds. Place in a small sieve or tea strainer over a bowl and using the back of a tea spoon press the juice out. Add the juice to the icing and mix well. If it is too thick add a tiny bit of water.
Spoon onto the cooled biscuits, or use a piping bag to decorate, then add edible glitter or sprinkles if desired.
Did you know that I also have a vegan food blog, Cook Veggielicious? I would love it if you came over and checked out my other vegan recipes.
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