Gingerbread Cookie Dough
Gingerbread Cookie Dough
This is the classic gingerbread cookie reinvented. Gluten-free, soy-free, vegan, and refined sugar-free, this Gingerbread Cookie Dough does double duty: it can be rolled out for crisp gingerbread men ready to decorate or it can be baked thicker for a moist, chewy cookie.
Vegan, soy free, gluten-free, and refined sugar-free.
Baking Instructions: Preheat the oven to 350 F. Scoop out a large ball of dough and place it between two pieces of parchment paper (or one piece folded in half). Roll the dough until it is about 1/4 inch thick. The thinner you roll the dough, the crispier the cookies will be. Use your favorite cookie cutters to cut the dough. Then peel the parchment paper away from the cookie cut outs, holding the cookies against the rubber spatula. Then place the cookies on a lined baking sheet. Alternatively, you can roll and cut the dough on the prepared baking sheet and just peel away the unwanted dough. Then put that tray straight in the oven. Bake the cookies for 10-13 minutes. You want them to be more on the done side if you plan to decorate them. Remove them from the oven when they look crispy at the edges and are firm. Let the cookies cool and then decorate!
You can also just scoop balls of cookie dough onto a lined baking sheet and press them down with your palm gently. The flatter you press them, the crispier they will get. If you want a moist cookie, press them to about 1/2 thick.
Makes about 26 one inch cookies
Ingredients: Blackstrap molasses, date paste, sunflower oil, organic coconut sugar, water, sorghum flour, gluten free oat flour, organic coconut flour, flaxseed, baking soda, sea salt, ginger, allspice, cinnamon
Made on equipment shared with eggs, dairy, tree nuts, and soy.
Please note: Due to the high shipping costs of perishable products, our minimum order is 4 units of cookie dough. The good news is you can order any combination of 4. Add ANY item to your cart and you will be prompted with a dropdown menu to select your personal combination. The other good news is you can freeze your dough for 8 months so you don't have to worry about eating it all at once! We are so sorry for this inconvenience and are always trying to find a better solution to this shipping conundrum!
Orders ship out Monday of each week via USPS Priority Mail. If you need your order sooner, please contact us and we will try to accommodate you. If you will be out of town the week following your order, please alert us to delay your shipping to your return.
Please be aware of your expected arrival date and keep an eye out for your package. Take it in and refrigerate or freeze as soon as possible. We cannot be responsible for packages left out long after their arrival. Each order is packed with dry ice and ice packs. Please handle any remaining dry ice with care.
GF + Vegan Gingerbread Pumpkin Cheesecake
1/2 container Because Cookie Dough Gingerbread cookie dough
2 tbs sugar (I used white but you can substitute your preferred unrefined sugar)
1/4 cup melted Earth Balance
1 tsp vanilla
Pumpkin Cheesecake Ingredients
(from Minimalist Baker)
1.5 cups cashews, soaked in hot water for 1 hour
1/4 cup + 1 tbs coconut milk (light or full fat)
1/4 cup + 1 tbs pumpkin puree
1/2 cup maple syrup
3 tbs olive oil
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 pinch sea salt
Soak the cashews uncovered in a bowl of boiling water for 1 hour then drain.
Pre-heat your oven to 350F. Roll the cookie dough between two pieces of parchment paper. You want to roll it very thin so that it gets crispy. To about 1/8 inch. You will break it apart after baking so don't worry about the shape you roll it or if it is too thin. The only thing you have to watch is that it does not burn which is more likely to happen if it is super thin. Put the bottom parchment sheet with the rolled dough on a baking sheet and peel off the top parchment paper. Bake it for about 8-10 minutes. Remove it from the oven to cool on the counter or in the fridge.
Once it is done cooling, break apart the gingerbread and put it in a blender or food processor until it is finely ground. You want tiny crumbs. Don't blend it too long otherwise it will turn into a butter. Mix the butter, sugar, and vanilla with the crumbs and stir until combined. Spoon 1-2 tablespoons into each cup of a lined cupcake tin. You should have some crumbs left over to use as a topping. Then use the back of a spoon to press down each cup so the crumbs are tightly packed. Put this in the oven to bake for another 8-10 minutes. Remove and cool.
For the filling, just add all the ingredients to a blender and blend until smooth. Then pour the filling into each cup. Give the cupcake tin a little shake so that the cheesecakes look smooth. Then put the tin in the freezer for 4-6 hours.
Once they have hardened, remove the cheesecakes from the tin. You can remove the liners or leave them if you wish! I topped them with coconut whipped cream (coconut cream and powdered sugar whipped together) and the left over gingerbread crumbs. Store the cheesecakes in the freezer. Let them thaw on the counter for about 20 minutes before eating, or microwave them for about 15 seconds.