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Ingredients
¾ cup oat flour
⅓ cup buckwheat flour (sub with brown rice flour
200g ground roasted nuts (hazelnuts, almonds, pecans
1 cup almond pulp (from almond milk)
¼ cup tapioca flour
⅓ cup brown coconut sugar
50g maple syrup
1 tsp baking powder
1 flax egg (1tbsp ground flax seeds, 2 tbsp plant-based milk) sub with organic egg for paleo
optional (Vegan Cookie Icing)
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp cinnamon
Gingerbread Star Cookies
cookiesPrep time: 5 minCook time: 15 | minAdditional time: 15 min
Make these perfectly spiced, classic holiday cookies using leftover pulp from your Almond Cow. These are sure to be a hit at your holiday gatherings!
Recipe by Julia @delight.fuel
Ingredients
¾ cup oat flour
⅓ cup buckwheat flour (sub with brown rice flour
200g ground roasted nuts (hazelnuts, almonds, pecans
1 cup almond pulp (from almond milk)
¼ cup tapioca flour
⅓ cup brown coconut sugar
50g maple syrup
1 tsp baking powder
1 flax egg (1tbsp ground flax seeds, 2 tbsp plant-based milk) sub with organic egg for paleo
optional (Vegan Cookie Icing)
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp cinnamon
Directions
Step 1
Preheat oven to 300F and prepare cookie sheet with parchment paper.
Step 2
In a bowl mix all dry ingredients.
Step 3
In a small separate bowl mix the egg (or flax egg) with maple syrup. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour.
Step 4
Wrap in foil and place in the refrigerator for about 15 minutes.
Step 5
On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet.
Step 6
Bake for about 10-13 minutes in the oven.
Step 7
Take cookies out of the oven and let them cool down for about 15 minutes. Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.
Step 8
Store cookies in an airtight container for up to one week.