These gingerbread cookies are gluten free, vegan, and refined sugar free.
These are beautifully spiced and not too sweet.
↓↓↓RECIPE↓↓↓
INGREDIENTS
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
[Dry]
• 210g almond flour (or almond meal)
• 80g tapioca starch
• 1 Tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 Tbsp fresh ginger (or ground ginger)
• 2 Tbsp orange zest (optional but recommended)
[Wet]
• 4 Tbsp melted coconut oil
• 5-6 Tbsp pure maple syrup
• vegan dark chocolate chips (optional, for decoration)
*No Substitution Suggestions Unless Specified.
INSTRUCTIONS
1. Into a large mixing bowl add all of the dry ingredients. Mix well until even and uniform.
2. Add oil and maple into the dry mixture and combine well. (The mixture will be very thick)
3. Place the dough onto a large sheet of cling wrap. Flatten the dough into a dish shape, and wrap to cover all the dough. Place in the fridge for at least 2 hours, or overnight.
4. When you’re ready to bake preheat the oven to 180˚C/356˚F and line 2 x large baking trays with baking paper.
5. Remove the dough from the fridge and unwrap. Use a rolling pin to roll out, aiming to have it around 1cm in thickness.
6. Use desired cutters to cut shapes. (Mine is 7cm in length)
7. Place 6-9 gingerbread people per tray, leaving ample room between each as it will help them crisp up while baking. (The cookies will not expand much).
8. Bunch up the remaining dough, roll into a ball, and repeat step 5&6 as many times as needed to use all the dough. Decorate the cookies with chocolate chips, if desired.
9. !! Note that the baking time I have provided is for the cookie cutter 7cm in length. If your cookies are smaller or larger, you will need to adjust the baking times. I recommend baking one tray at a time for best results.
10. Bake for 8-10 mins. I bake mine for 10 mins, but it is best to set the timer for 8 mins and check every minute thereafter.
The cookies are ready when they have become a light golden brown on top, and you can see the bottom of the cookie beginning to brown.
11. Remove from the oven, and allow to cool for 10 mins before carefully transferring to a wire rack to cool completely.
12. Store in the pantry for up to 3 days. Store in an airtight container in the fridge for up to 1-2 weeks or freeze for longer storage.
#vegan #glutenfree #plantbased