Sometimes on a rainy day all you want to do is curl up with a warm drink and a a little something sweet. These gluten-free vegan gingersnaps are just the thing! These bite-size cookies are full of spiced goodness. The aromatic combination of ground ginger, nutmeg and cinnamon is nicely balanced with a simple powdered sugar icing. A great all purpose gluten-free flour blend and the right balance of healthy fats and sugars result in a very tender cookie with a fine crumb. This means a chewy, but tender cookie that is just about perfect. Check out the recipe below!
Soft Spiced Gingersnaps (Vegan + Gluten-Free)
2 flax eggs (2 Tbsp ground flax + 5 Tbsp water)
1 cup brown sugar
1/2 cup almond butter
6 Tbsp molasses
1/2 cup vegan butter, softened
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
3 cups all-purpose gluten-free flour blend
2 Tbsp melted vegan butter
2 Tbsp almond/coconut/soy milk
2-3 cups of powdered sugar
In a large mixing bowl, prepare flax egg by mixing flax and water and letting sit for 5 minutes.
Add in softened butter, molasses, almond butter, brown sugar, salt, spices and baking soda. Beat on low with a mixer or whisk vigorously.
Add in the gluten-free flour to the wet ingredients. Add flour in a little at a time and stir to combine. Add more flour as needed until the dough is able to hold its shape when pressed but does not feel dry. (This is normally between 2 and 3 cups of gluten free flour depending on your blend).
Cover the dough and chill for at least one hour (preferably overnight) in the refrigerator.
Preheat oven to 350 degrees.
Roll dough into 1 Tbsp balls. Place in freezer for 5-10 minutes to chill.
Transfer balls onto a parchment paper lined baking tray and press them down slightly to form disks. Leave about 1 inch between balls as the cookies spread slightly.
Bake for 10-12 minutes or until they appear slightly golden brown on the edges. Let them rest on the pan for 2-3 minutes and then transfer to a cooling rack.
Once cooled, decorate with icing. To make the icing combine melted butter and milk in a small bowl. Add powdered sugar until the frosting reaches your desired thickness. I prefer it to be relatively thick so that it doesn't run off the cookie. To decorate drizzel the frosting over the top of the cookie. A squeeze bottle works well for this. Allow the frosting to set up before serving.
Store covered at room temperature for several days or freeze for later. The batch should make between 35-40 cookies.