Christmas is just around the corner so I better step up my baking game and nothings makes me feel more Christmassy than the smell of fresh baked ginger cookies. Now let me tell you these cookies are so easy to make you will want to make them every time you need to bake anything with only 10 ingredients you can have ginger cookies done under 30 min. No one will ever know this babies are dairy or gluten free and they are a great gift to bring to Christmas diner parties. So lets begging to mix, roll, and stamp – my favourite part.
Servings: About 18 cookies
Prep Time: 10 min
Cook Time : 12-17 min
Total Time: 25 min
1/4 cup vegan butter or soften margarine.
1/4 cup brown or coconut sugar.
2 cups gluten free flour.
1 tsp nutmeg.
1 tsp cinnamon.
2 tsp ginger powder.
1 tsp vanila.
pinch of salt.
1/4 cup molasses or any natural sweetener ( agave, maple syrup etc).
1/4 cup peanut butter.
Start by preheating the oven to 250 ºF degrees (180 ºC).
Prepare the flax “egg” by mixing 1 tbsp of flax seeds with 3 tbsp of water. Mix well and let it sit for 5 to 10 min.
While your flax “egg” is setting mix add all ingredients except the flour and mix well using a whisker or a hand blender until mixture is smooth.When your mixtures is creamy and smooth add the flax "egg" and give it a good whisk then start slowly adding the flour and folding it into the wet mixture with a spatula or large spoon.
Mix well until there is no lumps. Your dough should hold its shape when pressed, but not feel dry.Line a baking sheet with parchment/wax paper.
Roll the dough with a cookie roller and stamp and cut your cookies.
Transfer them to your baking sheet and pop into your oven for 12- 17 min. I like my cookies moist so I cook them for about 15 min but if you want them crunchy cook them for a few more min.
Pair your cookie with a glass of coconut or almond milk and enjoy the Christmas feels!
Note: I decorated my cookies with a cashew frosting to make them extra sweet!