Vegan Oil Free Gingerbread Cookies Nut Free Grain Free

Perfect Vegan Gingerbread Cookies From My Bowl

WEBDec 13, 2023 · Make the flax “egg”.; Whisk together the dry ingredients.; Cream the butter and sugar until combined and fluffy.Add the molasses, …

1. Prepare your Flax Egg by mixing 1 tbsp of Ground Flax with 3 tbsp water in a small bowl and let sit for 5 or so minutes, until thickened.
2. In a medium bowl, whisk the Flour, Baking Powder, Dry Spices, and Salt together until evenly combined.
3. In a large bowl, add the Flax Egg, Molasses, Sunflower Seed Butter, Cane Sugar, and Plant Milk together and use a whisk to combine. If you’d like to use an electric hand mixer to make sure the sugar really dissolves, be my guest!
4. Slowly add the dry mix into the wet and continue to mix / stir until a dough forms — it should be slightly sticky.

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Healthy Gingerbread Cookies (Almond Flour)

WEBDec 15, 2019 · Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, …

Rating: 4.8/5(67)
1. Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
2. To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)
3. Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!
4. Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.

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