MUMMY GINGERBREAD COOKIES FOR HALLOWEEN
Hi guys! Happy Halloween!
Today I am sharing these yummy mummy gingerbread cookies, I love how funny they look.
For this recipe, I want them to make them white, like the mummy ones but avoiding using white sugar or coating so instead, I use vegan white chocolate cream.
I bought it in my local store and I mix it with some coconut oil to get a more runny texture, so it is easier to use.
I think it is really fun to make this kind of dessert for parties but also, it is important to make them as healthy as possible.
The cookie itself is just the classic gingerbread cookie, so good!
If you don´t like white chocolate you can top it with other ingredients, for example, black chocolate cream and make a skeleton.
I hope you like them! Please let me know if you do!
4 cups spelt flour and some extra to knead
2 tbsp cinnamon
3 tbsp grated ginger
1/3 cup maple syrup
1/3 cup coconut oil
2/3 cup almond milk
1/2 cup white cholate cream
1 tbsp melted coconut oil
1 pitted date
Preparation time: 20 minutes
Total time: 45 minutes
Serving size: 22 cookies
Let´s start by making these gingerbread cookies!
In a large bowl mix 4 cups of spelt flour, 2 tbsp of cinnamon, 3 tbsp of grated ginger, 1/3 cup of maple syrup, 1/3 cup of coconut oil and 2/3 cup almond milk.
The dough should be firm.
Add some flour in an even surface to knead the dough.
Using your cookie mold, cut the cookies until you use all the dough, you will make around 22 cookies.
Bake the gingerbread cookies at 200ºC for 15 minutes until they are a bit golden.
Mix the white chocolate cream with the melted coconut to get a more runny texture. Make the eyes by using dates 🙂
This recipe is so delicious.
I hope you like it! Happy Halloween!
You can keep the leftovers in the fridge for 2 days.
IF YOU LOVE THIS RECIPE
These are the products that I use on this recipe