Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cups Bob's Red Mill GF All Purpose 1:1 Baking Flour
  • 2 ½ tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1/2 cup refined coconut oil or vegan butter
  • 1/3 cup molasses*
  • 1/3 cup pure maple syrup
  • 1/2 cup dark brown sugar
  • 1/4 cup liquid from can of chickpeas OR 2 egg whites
  • 3 cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tsp water (as needed)

Instruction

  • Beat together all of the wet ingredients until well combined using an electric mixer.
  • Mix in all of the dry ingredients with a wooden spoon, making sure to spoon and level the flour.
  • Cover the dough and let set in the fridge for 30 minutes.
  • While the dough is chilling, preheat the oven to 350 degrees Fahrenheit. 
  • Use a rolling pin and roll into about 1/4 - 1/2 inch thick. You can make them any thickness depending on what you want the final texture to be like. Thinner will yield a crispy cookie, thick will yield a chewy cookie.
  • Use cookie cutters (see notes for tips) and carefully place on a baking sheet lined with parchment paper leaving some space between each cookie. 
  • Bake for 8-11 minutes. You'll know they're done when the cookies are one even color and the center doesn't appear raw. They'll be soft when they come out of the oven, but will continue to harden as they cool.
  • To make the icing, beat either 1/4 of the liquid from a can of chickpeas (aquafaba) OR 2 egg whites until foamy. Beat in the sifted powdered sugar until completely smooth and creamy. You want the icing to be thick enough that it doesn't run off the cookies, but not so thick that you can't pipe it properly. 
  • Wait until the cookies are completely cool to frost. You can use a piping bag or plastic squeeze bottle.