Easy and fast Gingerbread cookies that are gluten free and vegan! Real treat for cold and cozy days, Thanksgiving or Christmas!
Ingredients:
Dry :
145gr GF oat flour (1 cup + 2 tbsp)
6 tbsp tapioca starch
2 tbsp coconut sugar
half tsp salt
half tsp baking soda
cinnamon, nutmeg & ginger
Wet:
160gr maple syrup (1/2cup)
80gr fruit molasses (1/4cup)
250gr creamy runny nut butter (1cup)
In a big bowl mix dry ingredients. In another bowl mix wet ingredients. Combine dry and wet ingredients and make sticky dough. Cover and leave in fridge for 30min. Put a half of dough on baking paper, cover with baking paper and roll to spread the dough. Cut the shapes and put them on double baking paper. Bake at 170°C (350°F) for 8-9min or untill golden. They'll get crispy when cooling off. Decorate and enjoy!