Dec 15, 2013
My Big, Fat, Soft Gingerbread Cookies. Vegan, Gluten-free, Oil-free.
NOTE: This recipe has been recently updated to include a bit more sweetener! Happy Holidays!!!
Christmas Cookies: Day 7.
Oh boy! Is there an adjective that means “Yum to the Nth Degree?” Because that’s what these cookies are. They’re soft and cakey, not too spicy with a deep, mellow molasses flavor. So far, these are my favorite from the 12 Days of Christmas Cookies! Perfect for any holiday festivity or just to curl up with in front of a fire and a cup of hot cocoa.I was planning to make “Molasses Spice” cookies but I did a bunch of searching and found that they seem to be very similar to gingersnaps, which I’ve already made, so I decided on these light and airy “cakies” instead. Okay, gotta go. Dinner and movie at home tonight. The Holiday (one of my all-time fav’s). Have you seen it? And afterwards… these cookies!
- ~ dry
- 2 cups tightly-packed blanched almond flour
- ½ cup brown rice flour
- ½ cup minimally-processed granulated sugar (I used coconut sugar)
- 2 TBS tapioca flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp powdered ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ~ wet
- 1 TBS ground flax + 3 TBS water
- ¼ cup raw almond butter
- ¼ cup unsweetened non-dairy milk (I used soy)
- ½ cup molasses (I used half sorghum and half blackstrap, but you can use whatever you like or have on hand)
- ~ icing (optional)
- ½ cup vegan white chocolate chips
- Mix the flax meal with the water and set aside.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Combine dry ingredients in a large bowl.
- Place all wet ingredients, including the flax mixture, in a small bowl and stir well to combine.
- Add the wet ingredients to the dry and mix well.
- Drop by about 2 TBS onto the cookie sheet (it’s really best to use an ice cream scoop).
- Flatten each cookie just a bit.
- Bake for 15-18 minutes. They should be a little brown on the bottom and soft to the touch on top.
- Cool completely.
- If using icing, melt the chips in a double boiler, whisking until smooth.
- Let the mixture cool a bit then scoop it into a plastic sandwich bag. Press it all into one corner. Snip off a TINY piece of the corner and drizzle the cookies.