Bliss balls get a festive spin in these vegan no-bake gingerbread men. This recipe is also a great alternative to cookie dough if you’re worried about eating raw eggs or flour.
Recipe, styling and photograph by Katelyn Allegra
Vegan no-bake gingerbread men with “royal icing”
- 40ml chickpea brine (aquafaba)
- 90g coconut flour
- 250g almond butter
- 45g molasses
- 45g golden/maple syrup
- 3 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp vanilla essence
- 50g icing sugar, sifted
- 1 tsp chickpea water (aquafaba)
- red gel food colouring
- edible copper balls, to decorate
For the cookie dough, place the 40ml chickpea brine along with the remaining cookie dough ingredients in a large bowl. Mix until well combined.
Roll the dough out between two sheets of baking paper until 0,5cm in thickness.
Use a 5cm gingerbread-man cookie cutter to cut 24 shapes out of the dough. Set aside.
For the “royal icing”, whisk the sifted icing sugar and 1 tsp chickpea brine together until a smooth paste forms. Add a few drops of the gel food colouring and mix until the icing is red throughout.
Transfer the icing to a small piping bag fitted with a plain nozzle. Pipe tiny bow ties onto the gingerbread men. Add 3 copper balls down the centre of each cookie, to create “buttons”.
Store the cookies in an airtight container in the fridge for up to 1 week.