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Vegan and Gluten-Free Gingerbread Cookies

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Making cookies is one of my favorite things to do for the Holidays. I usually have a day full of baking with my sister, but this year with everything going on, I decided to make cookies with you!

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This recipe was created by Minimalist Baker. It is my favorite Gingerbread Cookie Recipe if tried out since going vegan and gluten-free.
Here is her Recipe: https://minimalistbaker.com/vegan-gluten-free-gingerbread-men/

1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
1/2 cup packed brown sugar
1/4 cup almond butter
3 Tbsp molasses
1/4 cup vegan butter (softened)
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1 1/4 – 1 3/4 cups gluten-free flour

1. Prepare your Flax Egg in a large mixing bowl.
2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer.
3. Add gluten-free baking mix to the wet ingredients and stir until well combined. Your dough should hold its shape when pressed, but not feel dry.
4. Cover and chill dough for an hour or preferably overnight.
5. Once chilled, preheat oven to 350 degrees (176 C). Flour your surface and carefully roll out dough to a little thicker than 1/8 inch.
6. Carefully transfer the cookies to a baking sheet. Leave an inch or so for spreading.
7. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
8. Once cooled, feel free to decorate with whatever you’d like. I used powdered sugar, almond milk, and a little vanilla extract.

Store covered at room temperature for several days. Freeze for longer-term storage.