Can I make ginger cookies with pink frosting [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is ginger cookies with pink frosting [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does ginger cookies with pink frosting [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is ginger cookies with pink frosting [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

3.9K Views 11 years ago

Ginger Cookies With Pink Frosting
[Vegan, Gluten-Free]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Ginger Cookies With Pink Frosting [Vegan, Gluten-Free]

Dairy Free

These raw vegan ginger cookies dipped in pink frosting are cute, delicious and made with wholesome ingredients. I KNOW you want that. Share them with someone you love.

Ingredients You Need for Ginger Cookies With Pink Frosting [Vegan, Gluten-Free]

Cookies:

1/3 cup gluten-free oats
1/3 cup almonds
1/2 teaspoon vanilla powder
1 tablespoon chunk peeled ginger
1 tablespoon maple syrup (optional)

Pink frosting:

2 tablespoons cacao butter
2 tablespoon beet juice
1 tablespoon maple syrup

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How to Prepare Ginger Cookies With Pink Frosting [Vegan, Gluten-Free]

To make the cookies:

Grind the oats and almonds along with the vanilla and ginger into a thick paste in a high speed blender (my Blendtec mini twister jar does this perfectly). Add the maple syrup if desired.
If you don't have a great blender, buy almond butter and oat flour instead of grinding your own, and grate the ginger very finely.
Press the cookie dough into cookie molds and put in the freezer.

To make the pink chocolate:

Melt the cacao butter, then add the rest of the ingredients and whisk until evenly combined.
Dip each of your cookies into this, put back in the freezer for 5 minutes, then repeat until you've used up all your pink chocolate mixture or you don't want to put anymore on your cookies.
Serve with almond milk and enjoy with your sweetheart.

Notes

You can use buckwheat groats or other nuts instead of oats or almonds; use vanilla extract instead of vanilla powder; use dried ginger instead of fresh; use any other liquid sweetener instead of maple syrup; use coconut oil or coconut butter instead of cacao butter.