Gluten-Free Vegan Chocolate Chip Gingerbread Cookies
Ingredients
- 2 Tablespoon ground flax
- 6 Tablespoons water
- 1/4 cup raw sugar
- 1/4 cup maple syrup
- 1 tsp 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
- 3/4 cup dairy free mini chocolate chips
Preparation
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Make flax egg replacer by mixing 1 tsp ground flax seeds with 2 tsp warm water in a small bowl and set 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, then measure 1 1/2 cup into a medium bowl and add all remaining dry ingredients.
Combine wet ingredients in a medium bowl and then add to dry along with flax egg.
Mix until just combined and stir in mini chocolate chips.
Scoop dough by rounded tablespoons onto prepared cookie sheets, leaving space for them to spread.
Break gingerbread people in half, saving the bottoms for snacks, and press the tops into the cookie dough, angling the bottom or waist down.
Bake for 10-12 minutes until bottoms are just beginning to brown, then cool on cookie sheet and enjoy warm.
