Allergy-Friendly Chewy Gingerbread Cookies - ENG - EpiPen Canada

Prep: 70 mins
Cook: 10 mins
Total: 80 mins
Servings: ~18 cookies
Ingredients:
Cookies:
¼ cup dairy-free, soy-free margarine*
¼ cup granulated white sugar
1 flax egg*
1 tablespoon molasses
3 tablespoons honey*
1 cup wheat-free flour
¼ teaspoon baking soda
pinch salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Egg-Free Royal Icing:
¾ cup icing sugar
2 to 3 teaspoons oat milk*
½ teaspoon vanilla extract
Directions:
Step 1: Make a flax egg by adding ground flax seed to a small bowl with 2 ½ tbsp of water. Let sit for 5 minutes until thickened.
Step 2: In a medium bowl, cream together margarine and sugar until well combined. Mix in flax egg, molasses, and honey.
Step 3: Add flour, baking soda, salt, ginger, cinnamon, and cloves to the wet ingredients and mix until combined. Add extra flour if your dough is too sticky 1 tablespoon at a time. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
Step 4: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 5: Roll out dough between 2 pieces of parchment or waxed paper to just over ⅛ inch thick.
Step 6: Dip cookie cutters in flour before cutting out desired shapes. Use a lightly floured spatula to transfer cut cookies to the prepared baking sheet, spaced about 1 inch apart. If dough is breaking when the shapes are lifted, place in fridge for 10 minutes to firm up before transferring to the baking sheet.
Step 7: Bake for 8 to 10 minutes. Cookies will continue to firm up as they cool.
Step 8: Mix icing sugar with oat milk and vanilla until thick in consistency, but thin enough to slowly run off of a spoon or fork. If too thick, add more oat milk ½ to 1 teaspoon at a time. If too thin, add more icing sugar 1 tablespoon at a time.
Step 9: Decorate cooled cookies with royal icing. Allow icing to harden before serving.
Notes:
*Number of cookies will depend on the size of your cookie cutters.
*Dairy-free, soy-free margarine can be substituted with butter or allergen-friendly alternative
*Flax egg can be substituted for 1 large egg
*Honey can be substituted for molasses if you prefer a stronger gingerbread flavour
*Use your favourite wheat-free flour blend, or substitute with all-purpose flour. You may need an extra 2 to 4 tablespoons if using all-purpose flour.
*Oat milk can be substituted with any other allergen friendly milk
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