Ginger Snap Cookies

makes 15 cookies

Ingredients:

• 1/2 cup softened vegan butter (I like country crock olive oil butter)

• 2/3 cup cane sugar (more for rolling)

• 3 tbsp aquafaba

• 3 tbsp molasses

• 3/4 tsp baking powder

• 1 tsp ground cinnamon (more for rolling)

• 3/4 tsp ground ginger

• 1/4 tsp nutmeg

• 1/4 tsp sea salt

• 1 2/3 cups gluten-free flour (buy the Nordic Gluten-free flour here)

• 2/3 cup almond flour

• 1/3 cup cornstarch

• 15 small vegan marshmello

Instructions:

1. Preheat oven to 375F.

2. Line two baking sheets with parchment paper.

3. Prepare the rolling toppings. Add tbsp cane sugar and 1/2 tsp cinnamon to a small bowl and mixing. Set aside.

4. Add softened butter to a large mixing bowl and beat until smooth.

5. Add sugar and mix on medium speed until fluffy and light. Then add chickpea brine (aquafaba) and molasses and mix again, scraping down sides as needed.

6. Add baking powder, cinnamon, ginger, nutmeg, and sea salt. Mix to combine. Then add gluten-free flour, almond flour, and cornstarch and mix on low until the ingredients are combined.

7. Dough should be thick and possible to shape into a ball. If too wet add 1 tsp gluten-free flour more at a time until dough comes to a ball.

8. Transfer dough to the refrigerator and chill for 30 minutes.

9. Scoop or 1 1/2 Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle.

10. Roll in the cinnamon-sugar topping and place on parchment-lined baking sheets. Gently press down with the palm of your hand.

11. If adding marshmello, do it now by gently pressing it in the middle on top. It will melt when baking.

12. Bake for 10-11 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

    NOTE: Cookies will stay good at room temperature for 3-4 days, or in the freezer up to 1 month.