Gingerbread Man Cookies

I wanted to make some zombie gingerbread cookies that all of my friends could eat so thus these became gluten free and vegan.

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:
2/3c teff flour
1/3 superfine brown rice flour
1 cup arrowroot starch
2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoons xanthan
1/2 cup dark, unsulfered molasses
1/4 cup confectioner's sugar
1/4 cup coconut oil
1 teaspoon vanilla extract
Extra rice flour for dusting when rolling and cutting out cookies
1 recipe for Royal Icing (recipe link below)


Preparation:
Preheat oven to 350 F degrees

Line 2 large baking sheets with parchment paper or lightly grease

1) Sift all dry ingredients together and set aside.
2) Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
3) Add molasses and vanilla and beat until combined.
4) Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
5) Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
6) Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
7) Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting.

Royal Icing Recipe
1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
1 tsp maple syrup
1 tsp agave syrup
1/4 teaspoon almond extract (or clear vanilla)

Directions:
1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
2. Add syrups and almond extract until icing is smooth and glossy. If icing is too thick, add more syrup.
3. Cover icing with damp cloth when not using to prevent crusting.

Vegan Gluten-Free Carrot Macaroons

(nomeatathlete.com)

Yields 42 cookies

Ingredients:
1 cup (packed) grated raw carrots (1-2 medium sized carrots)
1/4 cup water (I used rooibos tea)
1/2 cup oil (I used 1/4 c almond oil, 1/4 c coconut oil)
2 cups unsweetened organic coconut flakes
3/4 cup sweet rice flour
1/4 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar
chocolate chips, melted (optional)


Instructions:
Preheat the over to 350 degrees.

Mix all the ingredients together except for the chocolate in a large bowl.

Line cookie sheet with parchment paper. Wash hands and roll the mixture into balls, slightly smaller than golf balls.

Place balls on pan 2 inches apart and bake for 30 minutes. Use a spatula to remove the macaroons from the pan.

If desired, drizzle melted chocolate over the macaroons with a fork.