Vegan Gluten Free Gingerbread Cookies
Make Vegan Gluten Free Gingerbread Cookies for a healthier and diet-friendly version of the classic Christmas cookie. These cookies are bursting with ginger flavor!
Author:
Elizabeth | At Elizabeth's Table
Serves:
24
Prep:
30
minutes
Cook:
10
minutes
TOtal:
200
minutes
Ingredients
- ½ Cup Maple Syrup
- ½ Cup Molasses
- ¼ Cup Neutral-Tasting Nut Butter (like cashew or almond butter)
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 2 Teaspoons Vanilla Extract
- 2 Cups Cassava Flour, plus extra for rolling
- ½ Cup Oat Flour
- 2 Teaspoons Ground Ginger
- 2 Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Allspice
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- To decorate: vegan white chocolate
Instructions
- In a large bowl whisk together the maple syrup, molasses, and nut butter.
- Add the vanilla and flax egg and whisk again.
- Add the cassava flour, oat flour, ginger, cinnamon, allspice, cloves, baking powder and salt. Stir well. Cover and refrigerated for 1 hour. Towards the end of the hour, preheat the oven to 350°F and line two baking sheets with parchment.
- Transfer the dough to a cutting board sprinkled with cassava flour. Use a rolling pin or drinking glass to roll the dough flat (about 1/8" thickness). You can do this in two batches. Use a cookie cutter to cut out gingerbread men, or your preferred shape. Re-roll any remaining dough and continue until all the dough has been portioned.
- Transfer the cookies to the prepared baking sheets. Bake for 10-15 minutes (depending on exact size of cookie cutters). Let cool on the pan.
- When the cookies are cool, melt the white chocolate. Place the chocolate in a small microwave-safe bowl. Heat in the microwave on 50% power, stirring every 30 seconds, until smooth.
- Spoon the chocolate into a piping bag or a plastic zip-top bag with a small corner cut off. Decorate as desired. Then set the cookies aside for a few minutes to set. Enjoy!
