Description
Soft gingerbread cookies filled with a nog flavored buttercream frosting for an easy, gluten-free and vegan holiday cookie!
Ingredients
Units
Scale
Gingerbread Cookies
- 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour (affiliate link)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 cup coconut sugar
- 1/2 cup (1 stick) plant (non-dairy) butter, softened
- 1/2 cup canned pumpkin (not pumpkin pie!)
- 1/4 cup nut/seed butter (like cashew, almond, sunflower seed butter)
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 teaspoon pure vanilla extract
- pinch salt
Nog Frosting
- 1 cup plant (vegan) butter, softened
- 3 cups organic powdered sugar
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- pinch cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 375°F.
- Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it “gels up”.
- In a large bowl, beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.
- Beat in the pumpkin and flax eggs until well mixed.
- On low speed, beat in the flour, baking soda, baking powder, ginger, ground cloves, cinnamon, and salt.
- Using a #24 cookie scoop, scoop cookie batter into your hands and roll them into balls and then lightly flatten them with the palm of your hand (not too flat).
- Bake 10 to 12 minutes and cool for about 15-20 minutes before filling with frosting.
- In your stand mixer (or alternatively using a hand blender) beat the softened butter on low speed until creamy. Slowly add the powdered sugar, 1 teaspoon vanilla, cinnamon, cloves, and nutmeg and whip until well combined.
- When the cookies are cool, frost the bottom of half the cookies with a generous amount of frosting and then top with another cookie
Store in an airtight container for up to 3 days, preferably in the fridge so the buttercream doesn’t melt. You may also freeze for later!
For the frosting:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American