Crunchy cookies that can be made with no fuss in one bowl!
Preparation:
30 mins
Cook time: 8 mins
Makes: about 25 cookies
Ingredients
1 faux egg (1 Tbsp. flaxseed meal + 2.5 Tbsp. water)
1/2 cup dark brown sugar
1/4 cup almond butter
3 Tbsp molasses
1/4 cup vegan butter, softened
2 tsp grated ginger (from raw)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1 1/4 – 1 3/4 cups gluten free baking or pancake mix (I used Organ Buckwheat Pancake mix)
Instructions
In a large mixing bowl, prepare faux egg letting rest for 5 minutes.
Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.
Add gluten free flour 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 this will depend on your blend.
Cover and chill dough for at least one hour, preferably overnight.
Preheat oven to 185 / 350 degrees.
Carefully roll out dough to a little thicker than 1/8 inch between two sheets of parchment paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice 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 rice flour and cut out shapes. Place 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. 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. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted vegan butter, and 1-2 Tbsp almond milk. Just make sure it’s on the thicker side so it doesn’t run.
Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.