Vegan Gluten-Free GingerMen
The Festive Season, the cosiest and the most wonderful time of the Year is just around the corner and we can’t wait to embrace Christmas and the Holidays with all our heart and soul.
The cinnamon and spices fragrances are already filling the houses of many and many of us…including ours as we are welcoming another Christmas baking extravaganzas!!!Baking is as much a Christmas tradition as stockings and carols.
Fill your home with Christmas spirit and sweet-smelling desserts with this yummy guilt-free recipes that are definitely kids friendly…
Put on your festive apron & best mood and get cooking with or without your little ones. I choose cooking with my little one!
Happy and Healthy Baking Guys!!
- 1 flax egg ( (1 Tb flaxseed meal + 2 Tbs warm water, allow to sit for 5 minutes to thicken)
- 1/2 cup coconut sugar
- 1/4 cup raw almond butter
- ½ tsp pure vanilla extract
- 3 Tbsp molasses
- 1/4 cup vegan butter, softened or coconut oil
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- ½ tsp ground cloves (optional)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2½ c gluten-free all purpose flour mix
- 2 cups icing sugar
- 1/4 tsp vanilla
- 1-2 Tbsp almond milk
- In a large mixing bowl, prepare flax egg
- Add softened butter, molasses, vanilla, almond butter, sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.
- Add gluten free 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.
- Preheat oven to 350 degrees.
- Carefully 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 white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
- Remove top sheet and, working quickly, dip your cookie cutters in rice 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 floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches 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 powdered sugar.
- If you’d rather not mess with cutting them into shapes, you can just roll them into little balls and bake them into some of the BEST, crispy-on-the-outside, tender-on-the-insider ginger cookies.
- Store covered at room temperature for several days. Freeze for longer term storage.