Vegan & Gluten-Free Gingerbread Cookies

Total time: 20 minutes
Serves: 30

Ingredients:

Cookies

• 3 tsp. ground flaxseed
• 4 tsp. water
• 1/2 cup Nutiva Coconut Sugar
• 1/4 cup Jem Raw Cashew Cardamom Spread
• 3 Tbsp. Maple Syrup
• 1/4 cup Nutiva Coconut Oil with Buttery Flavor
• 3/4 tsp. ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. Redmond Real Salt
• 1/2 tsp. baking soda
• 1 cup Tigernut Flour
• ½ cup Bob’s Red Mill Gluten-Free Flour

Toppings (optional)

• Pamela’s Vanilla Frosting Mix
• Cinnamon

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine ground flaxseed and water. Mix well and let sit for 5 minutes to thicken.
3. Once flax mixture is thick and sticky, add coconut sugar, cashew spread, maple syrup, buttery coconut oil, spices, salt, and baking soda. Using an electric mixer on medium, mix until combined.
4. Mix in flours and stir with a wooden spoon until well incorporated.
5. Roll mixture into 30 small balls and flatten with a spoon. Alternatively, roll out dough and use cookie cutters (e.g., gingerbread man) to cut out shapes.
6. Bake for 8-10 minutes.
7. Let cool and decorate with frosting and cinnamon if desired.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.