Vegan Gingerbread Cookies (gf, nut free)

Gingerbread Cookies (gf, vegan, nut free)

Serves: ~ 11-12 2-inch cookies

Vegan Gingerbread Cookies

gf, nut free

Ingredients:
1/4 cup avocado oil
1/2 cup maple syrup
3 TBS black-strap molasses
1 tsp baking soda
2 1/4 tsp ginger
1.5 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup + 2 TBS gluten free baking flour (I only use the​ Bob’s Red Mill​ brand! You could most likely use whole wheat or white flour instead)

Directions:
1.) In a medium-sized bowl, mix together all the ingredients except the flour and stir until well combined.
2.) Then, SIFT the flour into the medium-sized bowl, and mix just until combined (don’t skip sifting the flour! It makes the cookies much fluffier).
3.) Place the bowl of dough in the freezer for at least 40 minutes (or overnight!) to harden it up.
4.) Once the dough has chilled, pull it out of the freezer and preheat the oven to 325F. 5.) Line a baking sheet with parchment paper. Using a cookie scoop, place rounded tablespoons of dough on the baking sheet.
6.) Bake in the oven for 15-17 minutes. Let cool and store in an airtight container for 3-4 days.

ENJOY!

XOXO,

Emily