Looking for something that will check all the boxes of the rich flavor of a gingerbread cookie but is quicker and easier to make? Look no further, my friend! This is not to take away from our favorite little cookie people but to say you can enjoy the best parts of it without the hassle. These are aromatic, a little crunchy, a little chewy and just sweet enough. Did I mention that they are quick and easy to make, too?
1 tablespoon ground flax 3 tablespoons aquafaba or water ½ cup vegan butter, room temperature ½ cup refined coconut oil, solid ½ cup vegan sugar ¼ cup pure maple syrup 2 tablespoons blackstrap molasses 2 teaspoons pure vanilla extract 2 cups gluten-free all-purpose flour (I like Bob’s Red Mill’s mix) ½ cup almond flour 1 ½ teaspoons ginger powder ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon baking powder Dash of salt
½ cup powdered sugar 2 tablespoons plus one teaspoon vegan nog (add more nog by the teaspoon if it’s too thick)
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Whisk together the ground flax and aquafaba or water and allow to rest in the refrigerator for 10 minutes.
Using either a stand mixer or a hand mixer, cream the butter, coconut oil and sugar for two minutes. (With a stand mixer, use the paddle attachment.) Add the maple syrup, molasses, vanilla and flax mixture, beating until combined over medium speed. Lower the speed and add the rest of the ingredients as the mixing continues. Mix until everything is combined. It will be a thick, somewhat sticky, dough.
Roll dough that is about the size of a golf ball between your hands into a ball shape and gently press onto your prepared baking sheet. You should fill one sheet with about 12 cookies and have more dough for a second batch.
Bake for 17 minutes, turn 180 degrees, and bake another 10 minutes.