Recipe: 1-Bowl Gluten-Free Ginger Cookies

Ingredients

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Mix together sugar and cinnamon for the topping and set aside.
In a large mixing bowl, beat the softened vegan butter until creamy.
Add the sugar and mix until fluffy, then add aquafaba and molasses, mixing until combined.
Add baking powder, cinnamon, ginger, nutmeg, and salt, and blend to combine.
Gradually add the gluten-free flour blend, almond flour, and cornstarch, mixing until a thick dough forms.
Chill the dough in the refrigerator for 30 minutes.
Scoop out dough and roll into balls, then roll in the cinnamon-sugar mixture.
Place on baking sheets and press down slightly.
Bake for 10-11 minutes until fluffy and edges are slightly dry.
Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar and dairy-free milk until smooth, then drizzle over cookies if desired.

Servings

15 cookies

Calories

208

Total fat

6.8g

Total carbohydrates

36.8g

Total protein

1.7g

Sodium

80mg

Cholesterol

0mg