Gingerbread Cookies (vegan, oil-free, gluten-free)
These delicious cookies can be soft or crispy depending on how long you bake them. The dough is just as good as the cookies, and totally safe to eat!
Servings 20 cookies
Ingredients
- 1 cup + 2 TBSP rolled oats, ground fine into flour in blender
- 6 TBSP tapioca starch or cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Wet Ingredients
- 1/2 cup pure maple syrup
- 1/4 cup molasses
- 1 cup roasted runny almond butter
Instructions
- Whisk together all the dry ingredients.
- Add the wet ingredients and stir very well, until a thick dough forms.
- If you have time, refrigerate the bowl of dough for 30 minutes so it's easier to work with.
- Pull out a large piece of parchment paper and put it on your counter. Place the dough on top. Put another large piece of parchment on top, and use a rolling pin and your hands to roll it out to 1/4 inch thick. Any thinner will lead to overly-crispy/potentially burned cookies.
- Begin to preheat oven to 350 degrees. Cut out the shapes you want, and use a thin spatula to lift the cookies and place them on the cookie sheets. They might need a little re-shaping on the pan.
- If you'd like to make simple circle cookies, form golf-ball sized balls of dough and flatten slightly with your fingers, to about 1/2 inch thick. You can roll the balls in raw sugar if you'd like.
- Place the cookies 2 inches apart because they will spread.
- Bake for 8-10 minutes at 350 degrees. Do 8 minutes for soft cookies, and a full 10 minutes for crispier cookies. They will not seem done at this time, they need to cool completely to set up. I put mine outside for a while where it's usually very cold at the season I make these cookies.
Frosting
- See the blog post for frosting ideas!
