Vegan Gingerbread Cookies

Ingredients

• 2 tbsp crushed flaxseeds
• 400 g spelt flour type 1050 (+1 tbsp for working)
• 100 g Ground Almonds
• 1 tbsp cocoa powder
• 2 tsp Baking soda
• 2 pinch salt
• 4 tsp gingerbread spice mix
• 150 g raw cane sugar
• 150 g beetroot syrup
• 100 g margarine
• 100 g powdered sugar from raw cane sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Stir flaxseeds in 6 tbsp hot water and let soak for 5 minutes. Meanwhile, combine flour, almonds, cocoa powder, baking soda, salt, and spices in a bowl. In another bowl, beat margarine and sugar with an electric mixer until creamy.

2. 2.

   Add beetroot syrup and soaked flaxseeds to the margarine mixture and mix further until well combined. Gradually add portions of the dry mixture, stirring with a wooden spoon until a sticky dough forms. Divide into two portions and refrigerate covered for at least 1 hour.

3. 3.

   Line a baking sheet with parchment paper. Roll out the dough on a floured surface and cut star shapes or holes as desired. Place on the baking sheet and bake in a preheated oven at 175 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 10 minutes. Cool on a wire rack.

4. 4.

   Whisk powdered sugar with lemon juice until thick enough to drizzle. Spoon into a zip‑lock bag, cut a small corner, and decorate the cookies with glaze. Let completely dry.