Predictably, I have a treat for you!
What is it, you ask? Pumpkins? Bats? Witches?
What? You mean like Buffalo?
Yeah. Like that!
What does that have to do with Halloween?
Nothing, silly. I was recently in Colorado visiting my son and I bought a bison cookie cutter in Boulder.
Oh, some things cannot be explained. Here’s a recipe for gingerbread cut-outs, vegan and gluten free, that works with ANY cookie cutter. (Gingerbread people may make more sense to you.)
- In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
- Add softened vegan butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer.
- Add the gluten-free flour to the wet ingredients and stir until well combined. The dough should not feel dry and should hold its shape when pressed, but not feel dry.
- Cover and chill dough overnight.
- Preheat oven to 350 degrees.
- Carefully roll out dough to a little thicker than ⅛ inch using brown rice flour on your dough and surfaces to prevent sticking.
- Cut out shapes and place on parchment-lined cookie sheets, leaving an inch and a half in between cookies to allow for spreading. (They do not spread very much.)
- Bake for 8-10 minutes or until they appear only slightly browned on the edges. Let rest on the pan for 2-3 minutes before transferring to a cooling rack.
- Once cooled, decorate with frosting or sprinkle with powdered sugar. (A simple frosting per The Minimalist Baker option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk.)
- The number of cookies the batch makes depends on the size of your cookie cutter. I made 20 large bison.
OK, if you ring the doorbell for your candy and I don’t answer, it’s because I’m practicing my cookie decorating skills!