Happy Holidays Everyone!! As Christmas is soon approaching I'm guessing you all are excited about the delicious variety of holiday treats just like me. And if this is true then these gingerbread cookies are just the thing to put a smile on your face.
Ginger Bread Cookies
This simple one bowl cookie recipe totally encapulsates the holiday spirt. Crafted with warm spices and dipped in rich, dark chocolate these cookies are great for snacking or enjoying as a delsiocus dessert.
These cookies are also completely gluten free, vegan, plant based and natural sweetened. And the recipe coundn't be any simpler as well. The cookie dough is simply made by combining all your ingrentds in a blender. Which means no bowl is required and you won't have the stress of doing so many dishes after baking. And I'm not sure about all of you but delish deserts that are also secret;y super simple to make are my ultimate favorite around this busy time of year!!
The Recipe
Ingredients
2 cups almond flour
1/3 cup coconut sugar or cane sugar
1 - 1 1/2 tsp pumpkin pie spice
1 tsp ginger people latte mix
2 tbsp melted coconut oil
1 tsp vanilla extract
1/2 tsp baking soda
1 flax egg( 1 tbsp flax meal with 2 1/2 tbsp water)
3 tbsp maple syrup
Arrowroot starch for rolling out dough
Steps
1. Add all ingredients except for arrowroot to a blender or food processor and blend until a smooth dough has formed.
2. Remove cookie dough from blender and shape into a ball. Place cookie dough ball into a bowl/plate and place in fridge for 45 minutes to chill.
3. Preheat oven to 350F. Line large baking tray with parchment paper.
4. Sprinkle arrowroot starch on a separate parchment paper and place half the cookie dough on it. Put other half dough back in fridge.
5. Then roll out the dough between two sheets of parchment paper and cut with ginger bread man cookie cutter (or cookie cutter of choice). Do the same with the other half of cookie dough as well. (I recommend rolling out the second half while the first half is baking in the oven.)
6. Bake cookies for 9-10 minutes. Remove from the oven to cool for 5-10 minutes
7. Optionally dip cookies in dark chocolate and sprinkle on toppings. I used dark chocolate with almonds and crushed peppermint meringues.