I had a craving for gingerbread cookies. But because I’m gluten free and dairy free too, I needed to make up my own version of gluten free and vegan gingerbread cookies.
These gluten free gingerbread cookies are soft, just the way I like them!
1/4 cup butter, softened (substitute with grape seed oil if vegan)
1/4 cup coconut palm sugar
1 flax egg – 3 tbsp water mixed with 1 tbsp flax seed meal (mix these together and let sit for 5 minutes until becomes gel-like)
1/3 cup molasses
1.5 cups GF flour (I use ½ cup each almond, tapioca and sorghum flour)
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
In a large bowl, beat butter with sugar until fluffy. Beat in eggs and molasses. In another bowl, mix flour, ginger, baking soda and spices. Add flour mix into molasses mix in batches, mixing well and blending with hands if necessary.
Divide the dough into two flattened balls (discs). Wrap in plastic wrap and put in fridge for a couple of hours.
Roll out dough to a 1/4″ thickness and cut into shapes using cookie cutters. Bake at 325F for about 10 minutes on parchment-lined baking sheet or until edges are golden brown.