Gingerbread Bears


1/2 cup vegan butter

3/4 cup coconut sugar

1 tbsp ground flax + 2 tbsp water

1 tbsp molasses or agave

1-1/2 cups gluten free flour blend

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg (optional)

1/4 tsp salt


Combine flax and water and set aside. Meanwhile cream butter, sugar and molasses. Add flax mixture once thickened (about 5 mins). Combine all dry ingredients and fold into wet. Refrigerate over night or for at least three hours. Using more gluten free flour blend, flour a cutting board and rolling pin. Dust dough with flour and pat into a ball on cutting board, pressing down to make flat and easy to roll. Roll out to 1/4” thick, using more flour as necessary. Using whatever shape cookie cutter you prefer cut out into shapes and place on parchment paper lined cookie sheet. Bake @375 for 13 mins. Let cool completely on wrack, then decorate.


Icing:


2 cups powdered cane sugar

1/2 cup vegan butter

1 tsp vanilla

1 tbsp plant milk

pinch of salt


Combine all ingredients in bowl and mix with electric beater until nice and fluffy. Scoop into piping bag or baggie with a tip of the corner cut off. Decorate as desired.



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