Vegan Gluten-Free Gingerbread Cookies
Ingredients
The cookies
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
¼
cup
vegan butter
-
3
Tbsp
molasses
-
¼
cup
almond butter
-
½
cup
packed brown sugar
-
¼
tsp
salt
-
¾
tsp
ground ginger
-
½
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
½
tsp
baking soda
-
1 ¼ – 1 ¾
cups
gluten-free baking / pancake mix
The icing (optional)
-
2
cups
powdered sugar
-
1
Tbsp
melted vegan butter
-
1-2
Tbsp
almond milk
Instructions
- Prepare the flax egg by mixing flaxseed meal and water, then let it rest for 5 minutes.
- In a mixing bowl, combine softened vegan butter, molasses, almond butter, brown sugar, salt, spices, and baking soda, then mix well.
- Add the gluten-free baking mix and stir until combined; the dough should hold its shape but not feel dry.
- Cover the dough and chill for at least 1 hour, preferably overnight.
- Preheat the oven to 350°F (176°C). Roll out the chilled dough between two sheets of parchment paper to about 1/8 inch thick.
- Cut out shapes using cookie cutters, then freeze the cutouts for 5 minutes to firm them up.
- Transfer the cookies to a baking sheet, leaving space between them, and bake for 8-10 minutes until slightly browned on the edges.
- Let the cookies cool on the pan for 2-3 minutes before transferring them to a cooling rack.
- Once cooled, decorate with icing or sprinkle with powdered sugar.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
69
Total fat
2.9g
Total carbohydrates
10.1g
Total protein
1g
Sodium
112.7mg
Cholesterol
0mg
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