I think my favorite time of the year for seasonal flavors is Christmas time! Don’t get me wrong, I LOVE fall and all things pumpkin, but there’s just something so magical about baking all Christmas cookies, peppermint flavored everything, and spending extra time with your loved ones. Aside from decorating the Christmas tree with my fiancé while we sip on my Homemade Hot Cocoa, I LOVE making gingerbread houses and of course the cute little cut out cookies to go with it! However, this year I decided to switch things up!
Keeping the gingerbread theme going, I whipped up a batch of ooey, gooey gingerbread butter cookies! These guys are gluten, dairy, and egg free but packed with loads of goodness. They have just the right amount of spice paired with a touch of sweetness! They’re a perfect addition to any cookie bake off or holiday party!
Gluten Free Gingerbread
*makes 1 dozen cookies*
2 ¼ cups, plus 1 tablespoon of all-purpose gluten free flour (I use Bob’s Red Mill)
2 teaspoons baking powder
¼ teaspoon baking soda
2 ½ teaspoons ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon sea salt
8 ounces of plain dairy free cream cheese, softened (I use Kite Hill)
½ of dairy free butter, softened (I use Earth Balance)
1 cup of coconut sugar
½ cup of light brown sugar
1 tablespoon of unsulphured molasses
1 teaspoon vanilla extract
¼ teaspoon almond extract
1.5 flax egg (1 ½ tablespoon of ground flax, 3 tablespoons of water, let sit for a minute) (You can also use regular eggs and just use 1 whole egg + 1 egg yolk)
1-1 ½ cups of powdered sugar (I make my own using coconut sugar and tapioca flour)
In a medium bowl, whisk together gf flour, baking powder, baking soda, and spices until well blended. Set aside.
In a separate medium bowl, mix together cream cheese and butter until creamy smooth. Beat in coconut sugar and brown sugar, molasses, vanilla extract, almond extract, and salt. Mix until well combined and smooth Add flax egg and mix until light and creamy.
Gradually add in flour and mix until it is fully combined. The batter should be a thick, sticky consistency. Cover and set in fridge for several hours or overnight.
When ready to bake cookies, Take mixture out of fridge and preheat oven to 325 degrees F and prepare a cookie baking sheet. Set aside.
Roll dough between palm of hands into (generous) 1 inch balls and roll in powdered sugar, twice through.
Bake for 14-15 minutes, or until cookies flatten and form a circle. DO NOT over bake.
Allow cookies to completely cool and then place them in an air tight container in the fridge. Will last up to about 1 week.
Share your thoughts with me! Comment below or head to my Instagram page (@iamdevonjade)!