Gingerbread Star Cookies
Instructions
- Preheat oven to 300F and prepare cookie sheet with parchment paper.
- In a bowl mix all dry ingredients.
- In a small separate bowl mix the egg (or flax egg) with maple syrup. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour.
- Wrap in foil and place in the refrigerator for about 15 minutes.
- On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet.
- Bake for about 10-13 minutes in the oven.
- Take cookies out of the oven and let them cool down for about 15 minutes. Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.
- Store cookies in an airtight container for up to one week.
Ingredients
¾ cup oat flour? cup buckwheat flour (sub with brown rice flour
200g ground roasted nuts (hazelnuts, almonds, pecans
1 cup almond pulp (from almond milk)
¼ cup tapioca flour
1/3 cup brown coconut sugar
50g maple syrup
1 tsp baking powder
1 flax egg (1tbsp ground flax seeds, 2 tbsp plant-based milk) sub with organic egg for paleo
optional (Vegan Cookie Icing)
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp cinnamon
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