Soft Dairy/Gluten Free Gingerbread Cookies

gluten free gingerbread cookies4

Soft Dairy/Gluten Free Gingerbread Cookies

This is my favorite cookie EVER.  The best part of this cookie is that it is so healthy for you.  I made these for Christmas for a few of my dairy free friends and I ended up making another batch just for me and my family because I loved them so much.

Mix your chia egg (I use Nutiva Organic Chia Seeds) and let sit 5 min.  Blend your butter and sugar until soft and fluffy.  Add your chia egg, molasses and salt.  Add your flour blend and spices.

With a small ice cream scoop put on baking sheet.  You don’t have to space them out really far because these don’t spread and only raise to 1/4 of their original size.

Bake at 350 degrees for 8 minutes.  Let rest on cookie sheet for a few minutes then transfer to a cooling rack.  Once cool I dipped the tops in powdered sugar but this is not necessary

 

Here is your finished product.  Yum!

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gluten free gingerbread cookies3

So nice and gooey in the middle.   These are best when they are warm too.  These are the best “soft” gluten/dairy free gingerbread cookies EVER.  I have also thought about putting mini vegan chocolate chips in these because who doesn’t love chocolate 😉

ENJOY!

Soft Dairy/Gluten Free Ginger Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Cuisine: American
Serves: 24
Ingredients
  • 1 Chia egg (1 tbsp chia meal+3 tbsp. water)
  • ½ cup brown sugar
  • ¼ cup almond butter
  • 3 Tbsp molasses
  • ¼ cup Earth Balance vegan butter, softened
  • ¾ tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1½ cups Better Batter Gluten Free All Purpose Mix OR
  • ½ cup brown rice flour
  • ½ cup almond flour
  • ¼ cup tapioca flour
  • ¼ cup potato starch flour
Instructions
  1. Mix your chia egg (I use Nutiva Organic Chia Seeds) and let sit 5 min. Blend your butter and sugar until soft and fluffy. Add your chia egg, molasses and salt. Add your flour blend and spices.
  2. With a small ice cream scoop put on baking sheet. You don't have to space them out really far because these don't spread and only raise to ¼ of their original size.
  3. Bake at 350 degrees for 8 minutes. Let rest on cookie sheet for a few minutes then transfer to a cooling rack. Once cool I dipped the tops in powdered sugar but this is not necessary
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