Description
Vegan, gluten-free, and oil-free gingerbread cookies sweetened with coconut sugar and molasses. Roll them into round cookies or cut into gingerbread men!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
- 1/2 cup unrefined coconut sugar
- 1/2 cup creamy almond butter
- 3 TBSP molasses
- 3/4 tsp powdered ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1 1/4 – 1 3/4 cups Bob’s Red Mill Superfine Almond Flour
Instructions
- In a large mixing bowl, prepare the flax egg by mixing ground flaxseed meal and filtered water and letting rest for 5 minutes.
- Add the almond butter, molasses, coconut sugar, spices, and baking powder and beat on low with a mixer, or vigorously whisk.
- Add almond flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry.
- Cover and chill dough for at least one hour (preferably overnight).
- Once chilled, preheat the oven to 350°F. If creating gingerbread men, follow the next steps. If rolling into balls and baking, skip to step 9.
- Roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with more almond flour before rolling. You don’t want the dough too thin or the cookies will burn!
- Remove the top sheet and, working quickly, dip your cookie cutters in almond flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
- Next, use a lightly almond floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave space for spreading.
- Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
- Once cooled, decorate with frosting or sprinkle with sugar.
- Store covered at room temperature for several days and freeze for longer term storage.
- Prep Time: XX
- Cook Time: 13 min
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free