These gingerbread cookies are ultra soft and chewy. Vegan and gluten-free, yet so classic in taste they are a match for Grandmas' recipe. Spiced with ginger, cinnamon and cloves they are perfect for the Holidays.
Make flax egg by combining ground flax and water. Whisk together and let sit for at least 5 minutes.
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.
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.
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.
Bake cookies in oven for 10 minutes, or until lightly browned and slightly cracking at the ends.
Notes
Cookies will keep for up 3-5 days. Keep in an air-tight container.To keep longer, freeze cookies. Wrap well and store in freezer in an air-tight container for up 3 weeks. Let thaw completely before serving. Nutritional information is a rough estimate.