Meg Josephson of the Instagram account With Almond Butter on Top made these gluten-free and vegan, these gingerbread cookies are sandwiched with buttercream icing. Get the full recipe after the cut.
What You’ll Need:
1 cup brown rice flour
1/4 cup almond meal
1 flax egg (1 tablespoon flaxseed with 3 tablespoons of warm water)
1/2 cup coconut sugar
2 tablespoons blackstrap molasses
1/2tablespoon pumpkin pie spice
1/4 tsp extra cinnamon
1/3 cup smooth almond butter
1 teaspoon baking powder
1 teaspoon baking soda
1/8 cup almond milk
1/2 stick vegan butter
1 cup powdered sugar
What to Do:
Preheat oven to 355°.
Prepare your flax egg.
Combine flax egg, coconut sugar, molasses, pumpkin pie spice, cinnamon, almond butter, baking powder, and baking soda. Mix until well combined.
In another bowl, combine the brown rice flour, almond meal, and arrowroot. Combine the flour mixture with the sugar mixture and add in the almond milk until the dough is sticky. Roll into balls and then flatten.
Bake for 12 minutes or until golden. B sure not to over bake! They’ll harden once they’re out of the oven.
For the icing, soften the butter and beat it with the sugar. If it’s too thin, add more sugar.
Cookies adapted from @fithealthyproject.