For me (and you too, I'm sure) the holidays are one of the times during the year when I (mindfully) indulge in almost anything I want to eat. I also indulge during vacations. On my birthday. Friends' birthdays...bottom line is, I like to eat, but I try my best during these times to not let what I can't eat too much of get in the way.
I have a weakness for baked goods, which I'm sure I've mentioned before at some point. But nowadays, over-indulging in those delicious baked goods is not the best thing for me because of wheat and other things that I have become sensitive to. So, when it comes to the cookies and treats I make at Christmas, I now do a mix of traditional recipes along with some modified recipes.
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Chewy, chocolaty gingerbread cookies are one of my favourites, because well, GINGERBREAD + CHOCOLATE! So I took one of the traditional recipes I used to make, made a few modifications to make them vegan, gluten-free, and a little bit on the less refined side. What I came up with was the deliciousness you see in the pictures.
Ingredients
1 tbsp ground flax seeds + 3 tbsp water
2 cups almond flour
1/2 cup gluten free flour blend (I use Bob's Red Mill)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 cup softened coconut oil (don't worry, the coconut flavour does not come through in these cookies at all!)
1/2 cup coconut sugar
1/4 cup molasses
1 tsp vanilla
1 tbsp fresh grated ginger
3/4 cup chocolate chips
white granulated sugar for rolling
Directions
Preheat oven to 350°F
Line cookie sheet(s) with parchment paper.
Whisk the tablespoons of ground flax seeds with three tablespoons of water. Let the mixture sit until it thickens. This mixture is known as a "flax egg" and is used as an egg replacement in vegan baking.
In a medium bowl, add the gluten free flour, almond flour, spices, baking soda, and salt. Mix to combine.
In a large bowl, add the coconut oil, coconut sugar, flax mixture, molasses, vanilla, and grated ginger. Mix well to combine.
Add the dry mixture to the wet mixture a little at a time and mix well until they are both incorporated into each other.
Add the chocolate chips and mix well.
Refrigerate the dough in the mixing bowl for 30 minutes.
Using a spoon, scoop up a small amount of the dough and roll it into a ball. Roll the ball in the white granulated sugar. Place on cookie sheet.
Refrigerate again for about 20 minutes. Remove from fridge and bake for 10-12 minutes.
When the cookies come out of the oven, they will have that festive, sparkly, cracked appearance.
Let them cool a bit before digging in. Once you take a bite, you'll see just how gooey and delicious they are.
Enjoy!
Makes 32 cookies
Looking for other gluten-free vegan holiday recipes? Try these: Decadent Dark-Chocolate Truffles, Dark-Chocolate Peppermint Bark, Gluten-free Peppermint Almond Cookies.
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