Soft and Chewy Gingerbread Cookies, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup all purpose gluten-free flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • dash of salt
  • ½ cup sweet potato puree (1 small sweet potato)
  • 1 egg replacer (see above)
  • 1 tsp vanilla extract
  • 2 tbs coconut oil, softened
  • ¼ cup molasses
  • 2 tbs agave
  • 3 tbs non-dairy milk
  • optional toppings- coconut butter and candied ginger
Instructions
  1. Preheat oven to 350°. Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, combine flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt.
  3. In a small bowl, stir together sweet potato, egg replacer, vanilla, coconut oil, molasses, agave and milk. Add contents of small bowl to large and stir until thoroughly combined (you may want to use your hands to knead the batter together).
  4. Form batter into balls about 1.5" thick. Place balls on baking sheet and use a fork to press down, creating a criss-cross shape.
  5. Bake for about 18 minutes (until edges are firm). Drizzle coconut butter over cookies and top with candied ginger.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/12/11/soft-chewy-gingerbread-cookies-vegan-gluten-free/