Plant-Based Christmas Cookies

Simple, sweet and a beloved classic, the gingerbread cookie is a go-to staple for countless families every holiday season. Our recipe of course uses plant based ingredients and delivers a great tasting cookie with a wonderful bite and satisfying chew.


2 ¼ cups One Degree Organics Sprouted Spelt Flour
¾ cup plus 2 Tbsp. non-dairy butter
3 Tbsp. non-dairy milk
1 tsp. vanilla paste
½ cup coconut sugar
1 tsp. cinnamon
Icing sugar and cinnamon for dusting


Cream butter, milk, vanilla, and sugar together. Stir in the flour and cinnamon and mix into a dough.

Wrap the dough in cling wrap and chill in the fridge for at least 30 minutes.

Once the dough is chilled, roll out to about ½ cm thickness and use a cookie cutter to cut.

Place the cookies on a baking sheet and bake at 325 F for 12-15 minutes until golden brown at the edges. Turn the cookies halfway through to ensure even baking.

Cool the cookies for at least 10 minutes and then dust with icing sugar and a pinch of cinnamon.