December 27, 2017
Ginger and spice vegan, gluten free cookies that are crispy around the edges and soft in the middle. These pair perfectly with a glass of cold almond milk or eggnog. Decorate or leave plain for a favorite holiday treat!
Gluten free, dairy free, vegan.
1 1/2 cups Bob's Red Mill Gluten Free Flour
1Begin by preparing flax egg in a large bowl.
2Add almond butter, molasses, palm butter, brown sugar, ginger, cinnamon, nutmeg, salt and baking soda to flax egg mixture. This can be done via electric mixer or by hand.
3Slowly mix in xanthan gum and gluten free flour to dough a little at a time. Stir with a wooden spoon until dough is well combined. The mixture should hold its shape when pressed down.
4Place in refrigerator to chill over night.
5When ready to bake, preheat your oven to 350 degrees. Roll your dough between two sheets of wax paper until it is slightly thicker than 1/8". It helps to add a sprinkling of rice flour on the top and bottom of dough to keep it from sticking.
6Remove top layer of wax paper, dip cookie cutters in rice flour and quickly cut out shapes and lay on parchment paper covered baking sheet. Bake for about 8 minutes or until the edges just begin to brown.
7Let cookies cool on the pan for a few minutes before transferring to a cooling rack.
If you would like to decorate your gingerbread men, mix 2 cups confectioners sugar with 1 Tbsp melted palm butter and 1 to 2 Tablespoons almond milk.