Merry Christmas and a Little Vegan Gluten free ginger bread man.........

Hello Everyone!!!
Just wanting to send out a big, huge, gingery Merry Christmas to you.

I am finally finding some time to "slow" down. Okay - kind of impossible with three kids but spending some time at home at least.

We've got one sick kid but we still managed to get them all helping with baking some cookies. I originally posted this recipe last year. I decided to dust it off and try it again.........still works. My 7 year old still loves them "Mommy this is the best batter ever....even better than cupcake batter". And she knows her batter.

I added an extra tablespoon of maple sugar this time. They are still not super sweet but they did the trick for my kids. If you want more sweetness - go for it. Or add some sugary toppings.

December was trying to do me in but I survived and now I'm ready to catch my breathe. 

I hope this finds you all well. Take some time for yourself. Slow down. Breathe. 

And eat a cookie..........................Merry Christmas!

Vegan Gluten Free Ginger Bread People or Cookies

by MamaChanty

Prep Time: 20 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour

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Ingredients (18 - 24 cookies)

• 1 Tbsp ground chia seeds
• 1/4 cup warm water
• 1/4 cup organic coconut flour
• 2 Tbsp Almond flour or Almond meal (I just grind blanch slivered almonds in my coffee grinder)
• 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch fine sea salt
• 2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 Tbsp molasses (I used Blackstrap)
• 3 Tbsp pure maple syrup

Instruction

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine Chia seeds with water and let stand for 5 minutes to gel.

Combine all dry ingredients.

In a seperate mixing bowl combine all wet ingredients including Chia gel.

Mix wet and dry ingredients together until just combined. It should form a ball (like dough).

Let stand for 5 minutes. If it seems sticky add some additional coconut flour.

Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left. I let my kids choose and cut the shapes. They loved this job.

Bake for about 12 minutes.

Let cool and decorate.

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