Ginger Cookies

I have made these very easy ginger cookies a few times now. Everyone seems to like them. The first time I specifically needed something gluten free and used a store bought gluten free flour mix. Other times I used an all purpose cake flour. It is also basically a 1- bowl recipe, although I do like to sift the flour mix at least 3 times, so this does actually use another bowl.

Ingredients:

• ½ C vegan butter                                                                
• 2/3 C organic brown sugar
• 3 T aquafaba (or other vegan egg replacement)
• 3 T molasses
• ¾ t baking powder
• 1 t ground cinnamon
• 1 t ground ginger
• 14 t ground nutmeg
• ¼ t salt
• 1 2/3 C flour (or use G/F flour blend)
• 2/3 C almond flour
• 1/3 C cornstarch
• Plus extra sugar and cinnamon for coating

What to do:

1. In a large bowl, cream together the vegan butter and sugar.
2. Add in the aquafaba/egg replacer and  molasses and mix well.
3. Add in the cinnamon, ginger, nutmeg and salt and mix in well.
4. In a separate bowl sift together the flours, cornstarch and baking powder.
5. Add this flour mix to the wet ingredients and mix together to make a dough.
6. Cover the dough and put in fridge to rest for 30 mins.
7. Meanwhile preheat oven to 190 C and prepare a lined baking tray.
8. In a small bowl, mix together some sugar and cinnamon for dusting.
9. After the 30 mins, remove the dough from the fridge, and using a dough cutter, divide into 16 small lumps (about 40 grms each).
10. Shape the small balls of dough into round cookies, dip in the sugar-cinnamon mix, and place on the baking tray.
11. Bake for 10 to 11 minutes.
12. Remove from oven. Allow to cool completely.

Bon Apetit!