Gluten free and vegan gingerbread hearts, made with pecan, oat, and buckwheat flour for a rich cookie minus the butter and eggs. Sweetened with molasses, coconut sugar, and a little maple syrup.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 15cookies
Ingredients
1cuppecan mealground a little finer in a food processor
Heat the oven to 325F and grease or line a cookie sheet (or two, or three. This makes a big batch).
Combine the pecan meal, oat flour, buckwheat flour, arrowroot powder, ground flax, coconut sugar, cinnamon, nutmeg, ginger, cardamom, salt, and baking soda in a large bowl.
In a small bowl, mix the melted coconut oil, molasses, maple syrup, and vanilla.
Add the wet ingredients to the dry and mix thoroughly. Let it sit for five minutes. Sprinkle a pretty generous amount of buckwheat flour on a flat surface and flour a rolling pin. Roll the dough out in two or three batches to 1 cm thick. Cut into desired shapes and bake for 8 minutes for chewy cookies. Let them cool for a couple of minutes before removing and cooling completely on a rack.
Icing
Melt the coconut oil, then mix in the coconut butter and stir until it melts into the oil. Leave it at room temperature until it's solid. I don't recommend refrigerating it to make it solid as it tends to separate. Beat in the coconut nectar, vanilla, and lemon juice until smooth. The consistency is very similar to royal icing. Pipe it onto your cookies with a teeny tiny piping bag. Take breaks because your hands will melt the icing and make it into a goopy mess.
Notes
1. Use cloves instead of cardamom for a more traditional flavour. I love cardamom and despise cloves.
2. You can also substitute regular molasses, but blackstrap is SO HEALTHY. Iron, baby.
3. Honey is a wonderful substitute for the coconut nectar, and my preferred choice, if you eat honey. Maple syrup is too thin to use here.