Trust me, you won’t miss the “man” molds whatsoever when you take a bite of these buttery ginger cookies. In a separate bowl, add the crisp ingredients and stir until combined. Mix, then add the oat flour and stir until coated. In one, pour in the oil, and in the second, add the apple cider vinegar and vanilla. Add the flour, sugar, cocoa powder, baking soda and salt to the 8×8 dish and stir until completely mixed. They’re meant to be a simple, quick replacement for the flavoring of gingerbread, and are best enjoyed in circular shape! Combine all filling ingredients except for the oat flour in a bowl. Preheat the oven to 350F and line an 8×8 baking dish, or spray with non-stick oil. These Vegan Gingerbread Cookies are soft and fluffy, so I would not recommend molding them into gingerbread.
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