Chocolate Chip Gingerbread Cookies
Ingredients
- 2 tablespoons ground flax
- 6 tablespoons water
- 1/4 cup raw sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract or powder
- 1/4 cup neutral-flavored oil, like canola
- 1 1/2 cups gluten-free oat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 box gluten-free gingerbread men cookies (e.g., @midelbrand)
- 3/4 cup dairy-free mini chocolate chips
Preparation
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cookie sheet with parchment paper.
Make a flax egg replacer by mixing 1 teaspoon ground flax seeds with 2 teaspoons warm water in a small bowl. Set it aside.
If you are making your oat flour from scratch, add gluten-free oats to a high-speed blender and blend until a fine flour forms. Measure 1 1/2 cups into a medium bowl and add all remaining dry ingredients.
In a medium bowl, combine the wet ingredients. Then add the wet ingredients and flax egg to the dry ingredients. Mix until just combined and stir in the mini chocolate chips.
Scoop the dough by rounded tablespoons onto the prepared cookie sheets, leaving space for them to spread. It is recommended to have only 3 rows of 3 cookies each for a standard baking pan.
Break the gingerbread people cookies in half, saving the bottoms for snacks! Press the tops into the cookie dough, angling the bottom/waist of the gingerbread people down as if they are being swallowed up! Optional: Chop a candy cane into pieces and press the pieces into the cookie dough just before baking.
Bake for 10-12 minutes until the bottoms are just beginning to brown.
Cool the cookies on the cookie sheet and enjoy them warm.