Vegan ginger cookies with passion fruit icing
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.
- 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 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.