Gingerbread People
Makes 15 cookies | 1 hour 30 minutes
Directions:
- Prepare the flax eggs. Mix flaxseed meal with 6 tbsp of water. Let sit for approximately 5 minutes until a yolky consistency forms.
- Use a hand or stand mixer to mix the flax eggs, butter, molasses and sugar together until smooth.
- Add the flours, starch, spices and salt to another bowl and whisk to combine. Add the dry ingredients to the wet ingredients and mix until thick and smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour until firm (longer is better).
- Preheat oven to 350°F and line a baking sheet with parchment paper. On your work surface, lightly flour the dough and roll out between two large pieces of parchment paper to about ¼” thick. Use cookie cutters to cut out the cookies. Gather the dough scraps, reroll, and cut.
- Use a metal flipper or spatula to transfer the cookies to the baking sheet. Bake 9–12 minutes. Transfer cookies to wire racks and let cool completely.
- Prepare the icing. Use a hand or stand mixer to mix the aquafaba until frothy. Continue mixing as you gradually add in the icing sugar and the icing is a glue-like consistency. Add more powdered sugar for a thicker icing and a splash of water for a thinner consistency.
- Transfer icing into a pastry bag fitted with a small plain round tip. Pipe designs onto cookies. Let icing set completely at room temperature, about 1 hour, before serving.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
