GF vegan gingerbread cookie

GF Gingerbread Christmas Trees

Recipe (Oil-Free)

½ cup creamy cashew butter

½ cup maple sugar (+2 tbsp more for sweeter cookies)

1 flax egg

3 Tbsp molasses or date syrup

(date syrup will produce a lighter flavor, while molasses will give you more of that rich traditional flavor of gingerbread cookies.)

1 tsp vanilla extract

Pinch of ground allspice or cloves

¾ tsp ground ginger

½ tsp cinnamon

¼ tsp nutmeg

Pinch of sea salt

¼ tsp baking soda and powder

1 cup gluten-free flour (+ ¼ to ½ cup more as needed)

(I used bobs red mill gf flour)

2 to 4 TBSP of water (add as needed, you will need more if your cashew butter isn’t creamy)

Instructions

In a large mixing bowl, prepare flax egg by mixing ground flax seed (I used golden) and water and letting rest for 5 minutes.

To a bowl add cashew butter, molasses or date syrup, maple sugar, salt, spices, baking soda and powder and beat on low with a mixer, or vigorously mix by hand.

Add gluten free flour and leavening to the wet ingredients and stir until well combined. Your dough should be firm and hold its shape when pressed.

(Optional: I didn't do this!) Cover and chill dough an hour or overnight.

Roll out dough to a little thicker than ⅛ inch (depending on how thick you want them ) between two sheets of plastic wrap or parchment/wax paper, use additional flour if needed. Don't roll the dough out too thin or they'll be too crisp.

Sprinkle over raw or maple sugar over them if you like.Bake for 8 to 10 minutes or until they appear only slightly browned on the edges. Let rest and cool on the pan for 2 to 3 minutes, then transfer to a cooling rack.

Enjoy and decorate if you want. Store covered at room temperature for several days.

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