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gingerbread stars on white marble background

Vegan ginger cookies with passion fruit icing

Mandy Mazliah
These vegan ginger cookies are naturally flavoured and refined sugar free and they make a lovely festive treat that is just a little bit healthier.
5 from 1 vote
Prep Time 40 mins
Total Time 50 mins
Course Snack
Cuisine International
Servings 30

Ingredients
 
 

  • 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

Instructions
 

  • Mix 225g plain flour, 75g ground almonds, 100g melted coconut oil, 75g maple syrup, 1 tsp ground ginger and 1 tbsp aquafaba 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 100g icing sugar into a mixing bowl. Cut 2 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.
Keyword gingerbread stars
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