The sweetest holiday treat!
Theres something magical about the smell of gingerbread wafting through the kitchen during holidays.
Spread the holiday cheer with this vegan and gluten-free cookies:)
Ingredients:
wet| 1 tbsp | flaxseed |
| 3 tbsp | water |
| 1/2 cup | coconut sugar |
| 1/4 cup | vegan butter |
| 1 tsp | vanilla extract |
| 1 cup | almond flour |
| 1 cup | oat flour |
| 1 tsp | cinnamon |
| 1 tsp | ground ginger |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | ground cloves |
| pinch | salt |
icing
| 1 cup | powdered sugar |
| 1-2 tsp | non diary milk |
Instructions:
- Preheat the oven at 350 F
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Make the flax egg by mixing together the ground flaxseed and water in a small bowl and let it gel for 5-10 minutes.
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In a large bowl, whisk together the coconut sugar, vegan butter, flax egg, and vanilla extract until combined.
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Stir in the oat flour, almond flour, cinnamon, ground ginger, baking powder, baking soda, ground nutmeg, ground cloves, and salt. Mix until a dough forms, then use a cookie scoop to scoop the dough onto the lined baking sheet.
- Bake for 12-15 minutes, or until the cookies are golden brown (13 minutes is usually perfect for me). Let the cookies cool on the baking sheet for 5 minutes to set properly. Then, transfer to a wire rack to cool completely
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In a small bowl, whisk together the powdered monkfruit sweetener and non-dairy milk until a pourable glaze forms. Dip the tops of the cooled gingerbread cookies into the icing, then transfer to a wire rack to set. Enjoy!