Ingredients and Weight:
- 2 cups gluten-free flour blend
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup unsweetened almond milk
- 1/4 cup melted vegan butter
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- Optional: 1/2 cup vegan sprinkles
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour blend, brown sugar, baking soda, cinnamon, ginger, and cloves.
- In a separate bowl, whisk together the almond milk, melted butter, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- If desired, stir in the vegan sprinkles.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 120 per cookie
- Fat: 5 grams
- Carbohydrates: 20 grams
- Protein: 2 grams
- Fiber: 2 grams
Dish Characteristics:
- Gluten-free
- Vegan
- Soft and chewy
- Warm and aromatic with gingerbread spices
User Comments:
- "These cookies were so soft and flavorful! I loved the hint of spice and the vegan sprinkles added a fun touch."
- "These are the perfect holiday cookies for people with dietary restrictions. They're just as delicious as traditional gingerbread cookies."
- "I made these cookies for a Christmas party and they were a huge hit. Everyone loved them!"
Special Precautions and Tips:
- If you don't have unsweetened almond milk, you can use any other plant-based milk.
- If you don't have vegan butter, you can use coconut oil instead.
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
