The most popular Christmas cookie re-created into an Almond Cow version! These gingerbread cookies are slightly crisp on the outside, chewy in the center, and made with pecan pulp. Enjoy!
Servings: Makes 12 medium-sized cookies
Time: 10 minutes active time, 1 hour waiting time, 10-15 minutes baking time
- ½ cup Vegan butter
- ¼ cup Applesauce
- ½ cup Coconut sugar
- ¼ cup Molasses
- 2 tbsp Arrowroot
- ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Allspice
- ¼ tsp Nutmeg
- ⅛ tsp Clove
- Pinch black pepper
- 2 cups All-purpose gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ¼ cup Pecan pulp
Add the vegan butter, applesauce, coconut sugar, and molasses to a mixing bowl, and mix. Add arrowroot, baking soda, salt, cinnamon, ginger, allspice, nutmeg, clove, and black pepper to the mixture, and mix. Add gluten-free flour, and mix again. Add pecan pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up.
Preheat oven to 350F. When ready, roll out the cookie dough onto a piece of parchment paper. Using a gingerbread man cookie cutter, cut dough into cookies, and transfer onto a cookie sheet.
Bake on 350F until golden brown. This takes approx. 10-15 minutes.
When ready, remove cookies from the oven and allow to cool. Once cooled, decorate however you like! You can use icing, sprinkles, powdered sugar, etc.