Frosted Molasses Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 1 tbsp Non-dairy milk

• Canned Goods

  • 2 tbsp Applesauce, unsweetened

• Condiments

  • 2 tbsp Maple syrup
  • 1/4 cup Molasses
  • 11/16 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Cane sugar, organic
  • 1 3/4 tsp Cinnamon
  • 1 pinch Cloves
  • 1/4 cup Coconut sugar
  • 2 cups Gluten-free flour blend
  • 1/4 tsp Nutmeg
  • 2 1/2 cups Powdered sugar
  • 1/8 tsp Salt
  • 2 tsp Vanilla

Found on theprettybee.com

Description

Ingredients

• 2 cups gluten free flour blend (I used Namaste Perfect Flour Blend, you could use all-purpose flour if you are not gluten free)
• 1¾ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• pinch of cloves
• ⅛ teaspoon salt
• 1 teaspoon baking soda
• ½ cup vegan buttery spread
• ½ cup organic cane sugar
• ¼ cup coconut sugar
• ¼ cup molasses
• 2 Tablespoons maple syrup
• 2 Tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 Tablespoons vegan buttery spread
• 1 teaspoon vanilla extract
• 2½ cups powdered sugar
• 1-2 Tablespoons non-dairy milk (I used SO Delicious unsweetened coconut milk)

Directions

• In a medium sized bowl, whisk together the gluten free flour blend, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Set aside.
• In a mixing bowl, cream together the vegan buttery spread and sugars until light and fluffy. Add the molasses, maple syrup, applesauce, and vanilla extract and continue to mix until smooth.
• Add the dry ingredients a little at a time while continuing to mix on low speed.
• Once dough is mixed, place in the refrigerator to chill for about an hour.
• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly.
• Bake at 350 degrees for about 9-11 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.
• Make the frosting: Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
• Frost cooled cookies. Enjoy!