Gingerbread Cookies

‘Tis the season ...
For #gingerbread cookies.
Last week I made 200 gingerbread men and stars for charity. I baked for three days. Needless to say, I had ample time to perfect my #veganrecipe and am excited to share it with you.
These are easy, yummy, easily workable and 100% gluten free and vegan. AND #refinedsugarfree to boot!
⭐️
Ingredients (for about 20 cookies):
1/2 cup vegan butte2
1/2 cup coconut sugar
5 Tablespoons unsulfured organic molasses
3 Tablespoons unsweetened applesauce
2 1/4 cups gluten free flour blend (I make my own with brown rice flour, white rice flour, potato starch and tapioca starch)
1 teaspoon baking soda
Pinch Himalayan salt
3 tsp cinnamon
1 1/2 teaspoon ground ginger
1/8 teaspoon nutmeg

Instructions:
In an electric mixer (I use @kitchenaiditaly) , add the vegan butter and coconut sugar to a bowl and mix until smooth.
Add the molasses and applesauce and continue to mix. Reduce speed to low and add half the gluten free flour blend. Mix until combined.
Add the other half of the gluten free flour blend, baking soda, salt and the spices. Mix on low until smooth and combined.
Divide the dough into two portions and wrap in aluminum foil. Pat into discs, and chill in the refrigerator for one to two hours.
Preheat oven to 180C / 350 F and prepare a baking sheet with baking paper.
Line a surface with waxed paper, and dust with gluten free flour. Place a chilled disc of dough on the waxed paper. Roll out the dough until it reaches a thickness of about a quarter-inch.
Cut out the cookies using a gingerbread man (or star - as we did!) cookie cutter.
Place the cookies on the prepared cookie sheet and bake for 9-11 minutes depending on size. Let the cookies cool on the cookie sheet before removing.
Enjoy!
Btw- these smell amazingly festive as they bake and fill the entire house with joy! ✨✨