A crisp, delicious Gingerbread Cookie says "Autumn is here!". These cookies come with all the perks: vegan and gluten-free, chewy with crisp edges, and no cane sugar. This is something we can say YES to.
How to Make
In a large bowl, mix together the almond flour, coconut flour, tapioca flour, ground flax seeds and salt.
In a small saucepan, add the coconut butter, Gingerbread Pecan Butter, and maple syrup. Warm on low heat, stirring constantly, until the coconut butter is melted.
Add the warmed ingredients to the bowl and mix with spatula until the dough is well-mixed and you can form a ball with the dough.
Transfer the dough to silpat or parchment paper and roll out with a rolling pin until it is one inch thick.
Prepare a baking tray with parchment paper. Use your favorite cookie cutter to cut cookies from the dough, transferring each to the baking tray.
Once the tray is filled, place it in the refrigerator to chill for 10-15 mins. Meanwhile, pre-heat your oven to 350 F.
Remove the cookies from the refrigerator and bake for 15-20 mins. They will be ready when the edges turn golden.
Remove from the oven and let cool on a rack. Decorate with your favorite edible flower petals or gold leaf. Alternately, once they have cooled, frost them with coconut butter or Gingerbread Pecan Butter.
Recipe developed and photographed by Chef Valentina Cordero.