These tasty vegan ginger cookies are nice and spicy to warm you up on a cool winter’s day! They are gluten-free and vegan and quick to make. Ginger is anti-inflammatory and good for circulation and the added cinnamon is good for blood sugar control. I would recommend sourcing Ceylon cinnamon which is true cinnamon as the cinnamon in the supermarkets is cassia that can cause liver damage if eaten in large quantities.
Makes 13 cookies
225g Gluten free oats
1tsp Baking powder
1tbsp Ground ginger
1/2tbsp Ground cinnamon
1tbsp Ground flaxseed
150ml Almond milk
100ml Rapeseed oil
2tbsp Agave nectar
Preheat the fan oven to 180C.
Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.
Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
Place in the oven and bake for 25 minutes.
Remove from the oven a leave to cool.
Enjoy your cookies! Store in an airtight container and eat within a week.