Soft and Chewy Gingerbread Cookies (V+GF)
These gingerbread cookies are ultra soft and chewy. Vegan and gluten-free, yet so classic in taste they are a match for Grandmas' recipe. Spiced with ginger, cinnamon and cloves they are perfect for the Holidays.
Servings 16 cookies
- 1 tbsp ground flax seed (or ground chia)
- 2 tbsp water
- 1/2 cup vegan butter (I used Earth Balance)
- 3/4 cup demerara sugar, or raw cane sugar + 2 tbsp more for rolling
- 1/4 cup almond butter
- 1/4 cup molasses
- 2 tbsp almond milk
- 2 cup all purpose gluten-free flour blend
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp sea salt
- 1 tsp baking powder
Make flax egg by combining ground flax and water. Whisk together and let sit for at least 5 minutes.
Preheat oven to 350F/175C. In a large bowl, cream together the vegan butter and demerara sugar until light and fluffy. Add flax egg, almond butter, molasses and almond milk. Beat to combine.
In a separate bowl sift gluten-free flour blend, ginger, cinnamon, cloves, sea salt and baking powder. Add dry ingredients to wet in batches and knead dough with a wooden spoon, or your hands.
Line two baking trays with parchment paper. Roll dough into balls the size of a ping-pong, and gently press down to form a round disc shape. Pour 2 tbsp demerara sugar into a shallow bowl and dip the cookies top-side-up in sugar. Place on baking tray with dipped side facing up. Continue until all cookies are coated in sugar.
Bake cookies in oven for 10 minutes, or until lightly browned and slightly cracking at the ends.
Cookies will keep for up 3-5 days. Keep in an air-tight container.
To keep longer, freeze cookies. Wrap well and store in freezer in an air-tight container for up 3 weeks. Let thaw completely before serving.
Nutritional information is a rough estimate.
Calories: 182kcal | Carbohydrates: 26g | Protein: 2.25g | Fat: 4.75g | Saturated Fat: 2.25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 150.5mg | Potassium: 115mg | Fiber: 2g | Sugar: 13g