Soft Gingerbread Cookies
Celebrate the season with these dairy-free, egg-free gingerbread cookies. Perfectly spiced and wonderfully soft, they're the ideal festive treat for everyone!
In the collections
The ingredients
- 2 ½ tbsp water
- 1 tbsp ground flaxseed
- ½ cup brown sugar, packed
- ¼ cup margarine
- ¼ cup almond butter
- 3 tbsp molasses
- 1 ¼ cups all-purpose flour, + more for kneading; or 1:1 gluten-free flour
- ¾ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp salt
The method
- In a small bowl, mix the ground flaxseed with the water. Let sit for a few minutes to thicken.
- In a large bowl, add all the ingredients (including the flax egg), except the dry ingredients. Mix well with an electric mixer on medium speed.
- Add the dry ingredients and mix with a wooden spoon.
- Shape into a large ball with your hands, cover and refrigerate for at least 3 hours (preferably overnight).
- Preheat the oven to 350°F (180°C).
- Add a generous pinch of extra flour and knead the dough for 30 seconds so it holds together better.
- Dust your work surface with flour, then roll out the dough to about 1/4 inch (0.6 cm) thick.
- Cut out the cookies with a cookie cutter and place them on a baking sheet lined with parchment paper.
- Shape the dough scraps into a ball and repeat steps 7 and 8.
- Bake in the centre of the oven for 8-10 minutes, then let cool for 10-15 minutes.
- Sprinkle with cane sugar if desired (optional).
Nutrition facts
Per serving, for reference only.
- 155Calories
- 6 gFat
- 22 gCarbs
- 1 gFibre
- 3 gProtein
