Cosmic Gingerbread Cookies


3 cups (375g) plain flour
2 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 tsp bicarb soda
1 Tbsp tapioca flour
3/4 cup (165g) vegan butter
3/4 cup (250g) pure maple syrup
1/2 cup (90g) brown sugar


1. Add butter and brown sugar to a large mixing bowl, and beat (with electric beaters) until light and fluffy. Add maple syrup, and beat to incorporate.

2. Sift in dry ingredients and beat until combined, and a smooth dough forms. Cover bowl with a damp tea towel, and refrigerate for 1-2 hours.

3. Preheat oven to 180C/360F. Remove dough from the fridge and use hands to roll into balls (I make 27 in total).

4. Flatten slightly, then decorate with vegan smarties. Bake for 8-12 mins (I do 8, so they’re still soft), then allow to cool for 5 mins before transferring to a wire rack to cool completely. 

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