Iced Gingerbread Cookies
Evie fieldShare
The sweetest holiday treat!
Theres something magical about the smell of gingerbread wafting through the kitchen during holidays.
Spread the holiday cheer with this vegan and gluten-free cookies:)
Ingredients:
wet| 1 tbsp | flaxseed |
| 3 tbsp | water |
| 1/2 cup | coconut sugar |
| 1/4 cup | vegan butter |
| 1 tsp | vanilla extract |
| 1 cup | almond flour |
| 1 cup | oat flour |
| 1 tsp | cinnamon |
| 1 tsp | ground ginger |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | ground cloves |
| pinch | salt |
icing
| 1 cup | powdered sugar |
| 1-2 tsp | non diary milk |
Instructions:
- Preheat the oven at 350 F
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Make the flax egg by mixing together the ground flaxseed and water in a small bowl and let it gel for 5-10 minutes.
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In a large bowl, whisk together the coconut sugar, vegan butter, flax egg, and vanilla extract until combined.
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Stir in the oat flour, almond flour, cinnamon, ground ginger, baking powder, baking soda, ground nutmeg, ground cloves, and salt. Mix until a dough forms, then use a cookie scoop to scoop the dough onto the lined baking sheet.
- Bake for 12-15 minutes, or until the cookies are golden brown (13 minutes is usually perfect for me). Let the cookies cool on the baking sheet for 5 minutes to set properly. Then, transfer to a wire rack to cool completely
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In a small bowl, whisk together the powdered monkfruit sweetener and non-dairy milk until a pourable glaze forms. Dip the tops of the cooled gingerbread cookies into the icing, then transfer to a wire rack to set. Enjoy!