Gingerdead Men

Yield

9 cookies

Prep Time

20m

Cook Time

15m

Equipment Required

list special equipment here

Ingredients

· 2 cups GF flour mix

· 1 teaspoon Xanthan gum (if it is not already in the flour mix)

· 1⁄4 cup cacao powder

· 1 teaspoon baking powder

· 1⁄4 teaspoon cinnamon

· 1⁄4 teaspoon ginger

· 1⁄4 teaspoon nutmeg

· pinch salt

· 1⁄2 cup vegan shortening

· 1 teaspoon MacNut oil

· 1 teaspoon vanilla

· 1⁄4 cup Coconut Secret coconut crystals

· 1⁄4 cup Organic dark brown sugar, packed

· 3⁄4 cup pumpkin

· 2 tablespoons golden flax meal, whisked with 4 tablespoons of water

Directions

Whisk the cacao powder, baking powder and seasonings all together in a bowl.

Put the shortening, Mac Nut oil and vanilla in the bowl for the stand mixer. Beat for one minute until thoroughly blended.

Add the sugars to the mixer bowl. Beat on medium high speed until well mixed and fluffy.

Add the pumpkin and flax egg replacement to the mixing bowl. Beat on medium high speed until well incorporated.

Spoon about 1/3 of the flour mixture at a time into the mixing bowl. Beat on medium speed until smooth and creamy each time you add flour.

When all of the flour has been incorporated, remove the mixing bowl from the mixer. Push all of the mixture together in a mound in the center of the bowl.

Refrigerate for at least two hours.

Cut parchment paper rectangles to fit your cookie sheets.

Place one piece of parchment paper on your rolling surface. Put half of the dough on the paper and cover with a sheet of wax paper. Roll out the dough to cover the parchment.

Cut out shapes and remove the dough from around them.

Repeat with remaining dough until it’s all used.

Bake at 350 degrees for 10 to 12 minutes, or until firm, but still a little soft in the middle.

Cool on a cooling rack.

Notes

A lighter GF flour mixture is recommended for this recipe, for example one that is rice flour, sorghum flour and tapioca starch should work well.

The flax/water mixture is the egg replacement in this recipe.

You can use all dark brown sugar or all Coconut Crystals, any combination will work.

If you want to refrigerate the dough over night, pile the dough in the center of a piece of plastic wrap. Wrap it up well, and place in the refrigerator until the next day.