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  • Writer's pictureJeremy LaLonde

Gingerbread Peeps

Deck the halls with these delicious holiday treats! NOW - these aren’t exactly super healthy - they’re a fucking dessert - so don’t gorge on them - but they’re plant-based and healthy enough to not freak out over.

Serves: Makes 18 large gingerbread-type cookies (that’s how many of my Star Wars cut-outs it made - so the servings really depend on how you’re cutting the dough - you could totally make 30 cookies if you make ‘em small enough).


1 tbsp ground flax

1/2 cup coconut sugar (could use brown sugar - I want to experiment using date syrup but haven’t yet…)

1/4 cup almond butter (feel free to try other swapping with other nut butters if you want)

3 tbsp molasses

1/4 cup vegan butter, softened (I like earth balance)

3/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash of ground cloves (don’t trust a gingerbread recipe that doesn’t have fucking cloves!)

1/4 tsp salt

1/2 tsp baking soda

1 1/2 cup flour (use either whole-wheat or a 1-to-1 gluten free all purpose)

1/4 cup brown rice flour (for rolling/dusting - don't put this shit into the batter!)


Make a flax egg! HOW?! Put the 1 tbsp ground flax in with 2 1/2 tbsp water. Mix and let that shit sit for about five minutes. Do it in a small mixing bowl that you’re going to add everything else to (or put into your machine mixer if you have one).

Add everything except for the flour to your mixer. Turn onto low and let it all cream together. You can do this shit by hand as well if you really want to.

Take it off the mixer and add the flour - stir that shit in until a dough forms. Cover and chill for at least an hour - overnight is good too if you've got the time.

Preheat stove to 350 F. Take the dough out and sprinkle two sheets of wax paper with brown rice flour. Put the dough between the sheets and roll to 1/8 inch thick and press out your shapes. Pull away the excess dough and set aside. Carefully transfer your cookies to a silicon baking sheet (this dough is a bit fucking delicate at this stage). On the baking sheet leave an inch or two for spreading.

Bake for 8-10 minutes or until it’s getting a little browned on the edges. They’ll get firmer as they cool. Let it rest for 2-3 minutes then transfer to a wire rack.

Repeat process till you run out of dough. Keep re-rolling and baking!

I haven’t tried it yet - but this stuff gets really firm (in a good way). I think it’ll totally work for a gingerbread house if you wanna try it out for that. You’ll likely just need to double or triple the recipe.


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