Who doesn't love gingerbread during the holidays? If you're looking for the perfect vegan alternative to classic gingerbread men this is the recipe for you.
Ingredients:
1 Tbsp flaxseed meal (to make flax egg)
2 ½ Tbsp water (to make flax egg)
½ cup packed brown sugar
¼ cup almond butter
3 Tbsp molasses
¼ cup vegan butter (softened)
¾ tsp ginger
½ tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
½ tsp baking soda
1¼-1¾ cups gluten-free baking mix
Directions:
In a large mixing bowl, prepare flax egg by mixing flaxseed meal and water and let rest for 5 minutes.
Add softened butter, molasses, almond butter, brown sugar, salt, spices, and baking soda. Beat on low with a mixer, or vigorously whisk.
Add gluten-free baking mix to the wet ingredients and stir with a wooden spoon. Stir until well combined. The dough should hold its shape when pressed, but not feel dry.
Cover and chill dough for at least one hour (preferably overnight).
Once chilled, preheat oven to 350°F. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling.
Remove the top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Place it on a baking sheet or large plate and freeze for 5 minutes to firm. This will make them easier to transfer to your baking sheet for baking.
Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
Once cooled, decorate with frosting or sprinkle with powdered sugar.
Serves: 25-30
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