Gluten-Free Gingerbread Cookies

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from Minimalist Baker.

INGREDIENTS

For almond butter

• 2 cups (300g) almonds
• 1/8 tsp. Pink Himalayan salt (optional)

For cookies

• 1 batch flax egg
• 1/2 cup brown sugar
• 1/4 cup almond butter made with the NutraMilk
• 3 Tbsp. molasses
• 1/4 cup vegan butter (softened)
• 3/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 1/4 - 1 3/4 cups gluten-free baking/pancake mix

INSTRUCTIONS

• Start by making almond butter if you don’t have a batch made.
• Place almonds and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.

• In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
• Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.
• Add gluten-free baking mix to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. The perfect amount, but this will depend on your blend.
• Cover and chill dough for at least one hour (preferably overnight).
• Once chilled, preheat oven to 350 degrees (176 C). Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.

• Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
• Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
• 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.
• Once cooled, decorate with frosting or sprinkle with powdered sugar. A great, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp. melted butter, and 1-2 Tbsp. almond milk.
• Store covered at room temperature for several days. Freeze for long term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.