Vegan Gingerbread Cookies

Hello Vegan Food Lovers!

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Today, I’m super excited to chat about something that’s been a total game-changer in my kitchen and, I bet, in many of yours too. If you have been living under a rock I’m talking about the fabulous Nuttelex – our beloved plant-based butter alternative. If you haven’t tried it yet, trust me, you’re in for a treat.

So, why do we all love Nuttelex so much? First off, it's like the superhero of vegan butters. It's got this creamy, dreamy texture that works wonders whether you’re spreading it on your morning toast or using it as a secret weapon in your baking arsenal. And, it's made from the good stuff – no weird chemicals or preservatives, just pure plant-based goodness.

But hey, it's not just tasty – it’s also kinder to your body and our planet. With Nuttelex, you're cutting down on saturated fats (yay for heart health!) and doing a solid for Mother Earth. Plus, the Nuttelex team is super serious about sustainability, which is something I totally admire.

I’ve been experimenting with Nuttelex in pretty much everything. It’s brilliant in baking – makes the fluffiest cakes and crispiest cookies. It’s also a star in savory dishes. I’ve whipped up creamy sauces and sautéed veggies with it, and every time, it's a hit!

The Recipe You’ve Been Waiting For

Alright, let’s get to the fun part. I’ve been tinkering in the kitchen, and I’ve come up with this amazing vegan gingerbread cookie recipe using Nuttelex. Perfect for the holidays, or really, any day you're craving something sweet and spicy.

Vegan Gingerbread Cookies with Nuttelex

Ingredients:

• 1/2 cup Nuttelex, softened
• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 2-3 tbsp plant-based milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together Nuttelex and brown sugar until smooth. Stir in molasses.
3. In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
4. Gradually add the dry ingredients to the wet, mixing until combined. If the dough is too crumbly, add plant-based milk, one tablespoon at a time, until it comes together.
5. Roll out the dough on a floured surface and cut into shapes with cookie cutters.
6. Bake for 8-10 minutes or until the edges start to brown.
7. Let them cool, then decorate as you wish, or enjoy them as is!

So, there you have it – a yummy, spicy, vegan gingerbread cookie recipe to try with Nuttelex. Whether you're a full-fledged vegan or just dipping your toes into plant-based eating, Nuttelex is a must-try. Give it a whirl in your kitchen and let us know what you think! Don’t forget to share your delicious creations with us here at The Vegan Markets. Happy baking, everyone!