These one-bowl gingerbread cookies from HealthyGirl Kitchen weblog are primed and prepared for adorning along with your favourite vegan icing, sprinkles, and adornments.
What you want:
1 tablespoon floor flaxseed
2½ tablespoons water
½ cup coconut sugar
¼ cup almond butter
3 tablespoons molasses
¼ cup unsweetened applesauce
¾ teaspoon floor ginger powder
½ teaspoon floor cinnamon
¼ teaspoon floor nutmeg
¼ teaspoon salt
½ teaspoon baking soda
1½ cups gluten-free flour
What you do:
- Into a big mixing bowl, mix flaxseed and water and let sit for a couple of minutes till thickened. Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk till mixed. Add flour to bowl and stir with a picket spoon.
- Cowl and let dough chill for at the very least an hour.
- Preheat oven to 350 levels and line a baking sheet with parchment paper. In between two items of parchment paper, roll out dough, till ⅛-inch thick. Take away high sheet of parchment, dip cookie cutter in slightly flour, faucet off extra dough, and press into dough. Repeat till there are not any spots left to chop out. Peel away dough from gingerbread males shapes. Roll our further dough and repeating course of till there isn’t any extra dough left.
- Fastidiously switch to baking dish, putting cookies 2 inches aside. Place in oven and bake 8 to 10 minutes. Take away from oven and let relaxation on pan for 3 minutes then switch to a cooling rack.
For extra plant-based recipes like this, learn: