Vegan Gluten-Free Gingerbread Cookies

I love this recipe for baking with small children during the holidays, not just because it is a healthier alternative to sugar cookies, but it is egg-free and safe if the kiddos “accidentally” get some in their mouth. Perfect for decorating, they hold there shape really well in the oven, which can sometimes be an issue with gluten-free cookie dough. Perfect for cookie parties, where some little ones might have dairy allergies.

Ingredients

• 3 cups almond flour

• 1/2 cup corn starch

• 4 tsp ground ginger

• 1 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/4 tsp salt

• 4 tbs coconut oil (melted)

• 1/2 cup maple syrup

• 2 tbs molasses

• 1/2 tsp baking soda

Directions

Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Form into a ball, wrap in wax paper and chill for an hour, or up to 2 days. Remove chilled dough from the refrigerator and pre-heat oven to 350 degrees. Flour work surface generously with corn starch or gluten-free flour. Roll out dough using a rolling pin until it is about 1/8 inch thick. Using cookie cutter stamp out desired shapes and place on a cookie sheet. Re-roll dough and repeat as many times as necessary. Bake for 8-12 minutes, remove from oven and allow to cool before frosting or icing.