Recipe credit: Minimalist Baker
- 1Tbsp flaxseed meal + 2 ½ Tablespoons water (to make flax egg)
- 1/2cup packed brown sugar
- 1/4cup almond butter
- 3Tablespoons molasses
- 1/4cup vegan butter (softened)
- 3/4teaspoon ground ginger
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground nutmeg
- 1/4teaspoon salt
- 1/2teaspoon baking soda
- 1 ¼ – 1 ¾ cups gluten free baking mix, or gluten free pancake mix
- 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, baking soda and 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. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups) was about the perfect amount, but add a little more as needed.
- Cover and chill dough for at least one hour (preferably overnight).
- Once chilled, preheat oven to 350 degrees 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 GF flour before rolling. You don’t want it too thin or they’ll be too crisp.
- Remove top sheet and, working quickly, dip your cookie cutters in GF/rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
- Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
- Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up 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 as desired.
Quick Tip! If you don’t want to cut the cookies out into shapes; after chilling, simply roll 1 Tablespoon amounts of dough into balls, freeze for 5 minutes, then bake for 10-12 minutes.