Vegan Gingerbread Cookies
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Time 35 minutes
Servings 30 cookies

Ingredients  

  • ½ cup vegan butter
  • ¼ cup applesauce
  • ½ cup muscovado
  • ¼ cup molasses
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp clove
  • 2 cups all-purpose gluten-free flour

For the icing:

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla 
  • 2 tablespoons almond milk

Instructions 

  • In a large bowl, combine the flour, cornstarch, baking soda, salt, and spices.
  • In a different bowl, mix the vegan butter and muscovado until it’s thoroughly combined. Then, add the molasses, applesauce, and vanilla and mix again.
  • Finally, combine both mixtures with a spatula until it forms a ball of dough.
  • Cover with plastic wrap and let rest in the fridge for at least 1 hour.
  • Preheat the oven to 350F.
  • Roll out the dough and cut out the cookies using cookie cutters of your favorite shapes. 
  • Bake at 350F for 10 - 15 minutes or until golden brown. 
  • Allow the cookies to cool down and decorate however you like. 🙂