This Dairy Free Gingerbread Cookie Recipe creates a crispy, mild flavored cookie that is perfect for dunking in milk. I knew it would be the perfect cookie to pair with Silk Vanilla Almondmilk!
It is no secret that I Love My Silk! I enjoy Silk Coconutmilk and Almondmilk on a regular basis.
My little brother on the other hand had never tasted Silk Almondmilk. What!?! I decided that needed to change.
I knew it would be a hard sell because he is a dairy milk fan through and through. He could drink a gallon of whole milk every day if given the opportunity!
I also knew the lure of Crispy Gingerbread Cookies and an ice cold glass of Silk Vanilla Almondmilk would bring him around.
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#TasteSilkAlmond and @LoveMySilk.
So I asked him to stop by after work and participate in my Silk Vanilla Almondmilk taste-test . . . while I filmed it. He is such a good sport!
And just to make the video a little more entertaining, I requested that he act like Jack Black while he tasted the cookies and Silk. Yes, I am still the Bossy older sibling. Hehe!
The verdict: He loved it and was pleasantly surprised by the delicious flavor of Silk Vanilla Almondmilk!
I also had my daughter participate because she is my official taste-tester! And she always drinks Silk Coconutmilk. It was time for her to try the almondmilk.
Have you tried Silk Vanilla Almondmilk yet? What are you waiting for?
Dunk Your Cookies In Silk Instead Of Milk!
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- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Canola Oil
- 1/2 Cup Vegetable Shortening
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1¾ Cups AP Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 2 Tablespoons Gingerbread Spice
- 1 teaspoon Cinnamon
- 1/2 Cup Brown Puffed Rice Cereal or Rice Krispies
- 1/2 Cup Old Fashioned Oats
- Turbinado & White Sugar For Topping
- Preheat oven to 350°
- Mix flour, baking soda, salt, gingerbread spice and cinnamon. Set aside.
- Cream together white sugar, brown sugar, canola oil and shortening.
- Add egg and vanilla.
- Gradually combine dry ingredients into the wet.
- Stir in cereal and oats.
- Roll cookie dough into 2 Tablespoon balls. Place on greased cookie sheet.
- Flatten cookie balls with a fork and sprinkle with a mixture of turbinado and white sugar.
- Bake for 10-12 minutes or until golden brown.
- Cool on rack.
Yields 20 large cookies.
Recipe inspired by Mrs. Marie Saunders’s American Crisps – Eet Smakelijk: A Collection of Recipes by Junior Welfare League of Holland, Michigan
Why not try your own Silk Vanilla Almondmilk taste-test challenge?
This conversation is sponsored by Silk. The opinions and text are all mine.
