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soft and chewy gingerbread cookies (v+gf)

5.0

(5)

www.twospoons.ca
Your Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 16

Ingredients

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Instructions

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Step 1

Make flax egg by combining ground flax and water. Whisk together and let sit for at least 5 minutes.

Step 2

Preheat oven to 350F/175C. In a large bowl, cream together the vegan butter and demerara sugar until light and fluffy. Add flax egg, almond butter, molasses and almond milk. Beat to combine.

Step 3

In a separate bowl sift gluten-free flour blend, ginger, cinnamon, cloves, sea salt and baking powder. Add dry ingredients to wet in batches and knead dough with a wooden spoon, or your hands.

Step 4

Line two baking trays with parchment paper. Roll dough into balls the size of a ping-pong, and gently press down to form a round disc shape. Pour 2 tbsp demerara sugar into a shallow bowl and dip the cookies top-side-up in sugar. Place on baking tray with dipped side facing up. Continue until all cookies are coated in sugar.

Step 5

Bake cookies in oven for 10 minutes, or until lightly browned and slightly cracking at the ends.

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