Gingerbread Cookies
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!
PREP TIME: 10 MINS
SERVINGS: 12 medium-sized cookies
Instructions
- 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.
Ingredients
½ cup vegan butter¼ 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
? 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 (from pecan milk)
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