20171215_140647

Gingerbread cookie (gluten free, dairy free, and option for egg free – vegan)

INGREDIENTS:

1 chia egg or 1 medium egg
1 1/2 cups King Arthur gluten free flour
1/2 cup coconut sugar
1/4 cup almond butter
3 Tbsp molasses
1/4 almond milk
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda

DIRECTIONS:
In a small bowl, prepare chia egg by mixing chia and hot water and letting it rest for 5 minutes, or until chia seeds soak up the water. In a stand mixer put in the flour, the chia egg (or regular egg) molasses, almond butter, coconut sugar, almond milk, salt, spices, baking soda and beat on a low. Mix until a firm dough ball forms. Roll dough ball in wax paper and chill dough for a couple hours (preferably overnight). Once chilled, preheat oven to 350 degrees. Cut dough roll into 4 sections. Working with one section at a time, roll out the dough section to about 1/4″ between two sheets of wax paper.  If dough gets warm it will become too sticky to work with.  If so, put dough in freezer fir 10 minutes to chill.  Carefully remove the top wax paper sheet and cut out shapes.  If dough is too sticky use a little cooking spray on the cookie cutters and wax paper.  Transfer cookie cut-outs to either a slipat mat or parchment covered cookie sheet.  Leave about 1″ between cookies for spreading.  Bake for 8-10 minutes or until they appear slightly browned on the edges.  Let the cookies cool for several minutes on the cookie sheet then carefully transfer to cooling rack until ready to ice them. Or eat as is with no icing!

Makes approx 2 dozen cookies but this depends on how thick dough is rolled out and how large cookie cutters are.

Option:  instead of rolling dough out, roll dough into about 1″ balls and slightly  flatten before baking.

Optional icing recipe.

INGREDIENTS:
1 1/2 cups powdered sugar
1/4 cup almond milk
1 tsp vanilla extract

DIRECTIONS:
Mix powdered sugar, almond milk, and vanilla extract together in a bowl with a whisk. Icing should be thick enough to stick to back of a spoon. Place icing into squeeze bottle to decorate cookies.

Nutrition info is based on using chia egg and no icing.

20171215_194251

Advertisements