Healthy, Yummy Gingerbread Cookies
These oil-free and gluten-free cookies are perfectly soft and chewy with just the right amount of ginger flavor.
Ingredients
- 1 tbsp ground flaxseed
- 2 ½ tablespoons water
- ½ cup coconut sugar
- ¼ cup almond butter
- 3 tbsp molasses
- ¼ cup unsweetened applesauce
- ¾ teaspoon ground ginger powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups gluten-free flour
Instructions (click to mark complete)
Into a large mixing bowl, combine flaxseed and water and let sit for a few minutes until thickened
Into a large mixing bowl, combine flaxseed and water and let sit for a few minutes until thickened. Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk until combined. Add flour to bowl and stir with a wooden spoon.
Cover and let dough chill for at least an hour
Cover and let dough chill for at least an hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In between two pieces of parchment paper, roll out dough, until ⅛-inch thick. Remove top sheet of parchment, dip cookie cutter in a little flour, tap off excess dough, and press into dough. Repeat until there are no spots left to cut out. Peel away dough from gingerbread men shapes. Roll our extra dough and repeating process until there is no more dough left.
Carefully transfer to baking dish, placing cookies apart
Carefully transfer to baking dish, placing cookies apart. Place in oven and bake 8 to. Remove from oven and let rest on pan for then transfer to a cooling rack.
Original source: https://vegnews.com/vegan-recipes/vegan-gluten-...