Gingerbread Cookies
These soft, chewy, festive cookies that are vegan and gluten-free!
- 2 cups gluten free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup sunflower oil
- 1/4 cup date syrup
- 1/4 cup molasses
- 1/4 cup almond milk
- 1
In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Set aside.
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In another large bowl, beat sunflower oil and sugar together for 2 minutes.- 3
Add the molasses and almond milk to the oil/sugar mixture. Continue to mix for 1 minute.
- 4
Add the dry ingredients about 1/3 at a time until a stiff dough is formed.
- 5
Make the dough into a disk shape, wrap it in cling film, and refrigerate for 2 hours, or overnight.
- 6
Preheat oven to 180 Degrees C.- 7
Line a baking sheet with greaseproof paper.
- 8
Using an ice cream scoop or approximately ½ to ¾ tablespoon of dough, roll the dough into balls of equal size and slightly flatten them into a disk shape. Place onto the baking sheet, spacing them 2 inches apart.
- 9
Bake for 10-12 minutes.
- 10
Let cool completely before enjoying!
Recipe from Wendy Irene, One Green Planet.
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