Gingerbread Cloud Cookies

Name: Gingerbread Cloud Cookies
Yield: Makes 14–16 cookies
Ingredients: ⅔ cup brown rice flour; ¾ teaspoon pumpkin pie spice; 1 teaspoon baking powder; ¼ teaspoon sea salt; ½ teaspoon baking soda; 3 tablespoons blackstrap molasses; 2 tablespoons freshly squeezed orange juice; ¼ cup unsweetened almond milk or organic soy milk; ⅔ cup blanched almond flour; ⅓ cup coconut sugar; 1 teaspoon cinnamon; 1¼ teaspoons ground ginger; 1 teaspoon pure vanilla extract; 2 tablespoons arrowroot starch

Preparation info

Makes
14–16
cookies

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A holiday staple, these cookies are soft, almost fluffy, with deep gingerbread flavor. The combination of bitter blackstrap molasses, caramel-y coconut sugar, and ginger make for a rich and festive cookie. I suggest using a spring-release scoop or disher to shape the cookies.

Ingredients

Dry

⅔ cup brown rice flour
⅔ cup blanched almond flour
⅓

Cookies
Spring
Vegan
Gluten-free

Method

Preparation

Position the oven rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix all the dry ingredients, breaking up any clumps of almond flour or coconut sugar.