1 Tbsp flax seed, ground
2 Tbsp purified water
1/2 cup brown sugar
1/4 cup almond butter
3 Tbsp molasses
1 1/2 Tbsp maple syrup
1/4 cup vegan butter, softened
3/4 tsp ginger
1/2 tsp Ceylon cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp pink Himalayan salt
1/2 tsp baking soda
1 1/2 cup gluten-free baking flour mix*
Mix flax seeds and water together and set aside for 3-5 minutes.
In a food processor, combine brown sugar, molasses, maple syrup, vegan butter, salt, and spices. Pulse a few times, then blend until well incorporated.
Add GF flour mix and baking soda to the wet ingredients and blend in the good processor till ball forms. If ingredients seem to wet, add a little more flour mix.
Cover and chill dough for at least an hour or overnight.
Preheat oven to 350 degrees.
Flour a piece of parchment paper and place 1/2 the dough over the flour. Put the other 1/2 of the dough back in the fridge until you are ready to roll it out.
Sprinkle white rice flour on top of the dough and place the 2nd piece of parchment paper on top. Roll out the dough between the parchment paper to a little over 1/8th thick. Flour the cookie cutters and cut out your cookie shapes. Carefully move the cookies to the baking sheet about 2” apart leaving room for the cookie to spread during baking.
Place the whole cookie sheet in the freezer for 5-10 minutes. Then place in preheated oven and bake for 8-10 minutes. Take out of the oven when cookies start to crisp on the outside. Don’t over bake. Leave the cookies on the cookie sheet for 2-3 minutes before gently taking off the pan. Place on parchment paper.
Repeat the same instructions for the second 1/2 of the dough.
Once cookies are completely cool, decorate with icing, organic powdered sugar or organic, natural colored sugars.
*Our GF Baking Flour Blend is:
3 cups brown rice flour
2 cups sorghum flour
1 cup sweet white rice flour
1/2 cup potato starch
1/2 cup arrowroot powder
Icing Recipe (vegan, gluten-free):
2 1/2 cups organic powdered sugar
1 Tbsp vegan butter, melted
1-2 Tbsp almond milk (or other non-dairy milk)
Stir all ingredients together (or use a food processor to mix). Mix until frosting is well incorporated. If not thick enough, add more sugar. If too thick, add more non-dairy milk.
**Adapted from Minimalist Baker recipe