These may not be quite as fast and easy as my plant-based no-bake gingerbread bites, but they taste like the traditional gingerbread cookies of your childhood, but without the gluten, eggs or dairy.
They are so simple to make, a 3 year old could do it (almost. I admit I did help the twins with these a teeeeeny bit). Just get some fun gingerbread cookie cutouts and roll up those sleeves! At any rate, it's a good holiday activity for everyone, and they taste amazing. Just ask Blair, she powered through three before I took the cookies away.
(2" small cookies)
1/3 cup organic cane sugar or brown sugar
1/4 cup coconut oil, soft but not melted
1/4 cup almond butter (or nut or seed butter of choice)
3 TBSP molasses
1 flax egg (1 TBSP flax meal + 2.5 TBSP water)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
sprinkle of sea salt
1-1/2 cup gluten-free baking mix*
1/2 cup organic powdered sugar
a few drops of unsweetened almond milk
1. Mix the flax "egg" (water plus flax) first, and set aside to thicken.
2. Warm the coconut oil if necessary but do not melt it, and cream the oil, molasses, sugar, and almond butter in with the flax egg, whisking until smooth and creamy.
3. Stir in spices, salt and baking soda, and stir in gluten-free flour with a wooden spoon last, just until combined.
4. Wrap and chill in the fridge for 2-3 hours.
5. After dough has chilled, preheat the oven to 350F and roll out the dough between sheets of parchment paper. Cutout with gingerbread shapes, and spread out on three cookie sheets lined with silpat sheets or parchment.
6. Bake for 6-9 minutes, and let cool before serving or frosting.
7. Optional frosting: mix 1/2 cup of powdered sugar with almond milk, only a few drops at a time until the desired texture is reached and drizzle or decorate as desired!
8. Try to hold your kids (and you) back from inhaling them all.
*(I used King Arthur Flour GF All Purpose Baking Mix, so this is the only one I can vouch for!)