Gingerbread Cutout Cookies and Icing


Prep Notes

Vegan + Gluten-free

Yields

1 to 2 dozen cookies

Ingredients

Wet Ingredients

1/2 cup softened virgin coconut oil or unsalted organic grassfed butter

2 tbsp ground flaxseeds

1/2 cup coconut palm sugar

1/4 cup blackstrap molasses

1/4 cup pumpkin purée

2 - 3 tsp vanilla extract (1+1/2 tsp vanilla bean powder)


Dry Ingredients

1+1/2 cups brown rice flour

1/2 cup tapioca flour

1/2 tsp baking soda

1/2 tsp sea salt

2 tsp grond cinnamon

1+1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground allspice

Directions

In a medium mixing bowl, beat together all wet ingredients.

In a seperate bowl, combine the dry ingredients. Add the dry to the wet ingredients and beat together.

Form the dough into a ball, cover,  and place in the refrigerator to chill for 2 to 3 hours.


Preheat oven to 350F. Place a lagre sheet of unbleached parchment paper onto your work surface. Place a part of the dough onto the parchment peper and cover with another sheet. Roll out the dough with  a rolling pin to a thickness of about 1/8 inch. Cut out with cookie cutters and bake on a parchment paper lined cookie sheet. 

Bake for 14 - 18 minutes, depending on desired texture. Cool on a wire rack. Cookies will be fragile and will crisp as they cool. 

Notes

Icing for Cookies

Mix together 1/2 cup powdered sugar and 2+1/4 tsp of fresh lemon juice. Stir to combine.

1/4 tsp of lemon zest can be added for a more intense lemon flavor.

Credit

The Whole Life Nutrition Cookbook (cookies) / Frosting (cookiesandkate.com)