My sister and I made these TWICE over the holidays, because they’re so delicious and easy to make.
The perfect cookie year round, but especially over the holidays! I’ve made it for non-vegans/gluten free eaters, and they all agree that it’s delicious. If you take the time to knead the dough for a little longer they won’t crack (like the one in the bottom right).
The GF flour blend might seem a little overwhelming at first, but all the ingredients are at Bulk Barn and you just need to make it once and then you can save the leftover flour in a jar for later. It’s really easy, I promise.
1 batch flax egg
1/2 cup brown sugar
1/4 cup almond butter
3 Tbsp molasses
1/4 cup vegan butter (softened)
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1 1/4 - 1 3/4 cups gluten-free baking / pancake mix
In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.
Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.
Cover and chill dough for at least one hour (preferably overnight).
Once chilled, preheat oven to 350 degrees. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run.
Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter.