Gingerbread Cookies with Vegan Buttercream Frosting
Prep Time: 20 Minutes
Start to Finish: 55 Minutes
Makes 6 cookies
2 LÄRABAR Gingerbread bars
1/4 cup refined coconut oil, solid
16 oz powdered sugar*
1/3 cup canned coconut milk** (not cream of coconut)
1 teaspoon vanilla
1/2 teaspoon salt
1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2. Using rolling pin, roll 1 bar between sheets of cooking parchment paper to about 6x3 1/2 inches. Using 3-inch gingerbread boy-shaped cookie cutter, cut out 2 cookies. Re-roll scraps to cut out 1 more cookie. Repeat with second bar. Place on cookie sheet.
3. Bake about 5 minutes or until edges are starting to darken. Cool completely on cookie sheet.
4. Meanwhile, in medium bowl, beat remaining ingredients with electric mixer on low speed until blended. Frost each cookie with about 2 teaspoons frosting. Cover and refrigerate or freeze any remaining frosting for another use.
1 Cookie: Calories 120 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Potassium 0mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1
*For vegan powdered sugar, be sure to use a powdered sugar made from sugar beets. Packages labeled as organic often have tapioca starch added and sometimes are not made from sugar beets.
**If the canned coconut milk has separated, and the coconut cream has solidified, simply beat well with whisk to reincorporate the liquid.