Ginger Fox Cookies

Ginger Fox Cookies (Free From: gluten, eggs, dairy, added oils, refined sugar)

I spent a few weeks staying at a friend’s house recently and got to spend my days with a seven year old who sure loves her treats. I don’t know if it was her playfulness and imagination rubbing off on me, or the sight of a set of forest animals cookie cutters, but I suddenly found myself baking… and baking… and baking cookies galore!

These fox cookies were from her set of cutters, and it was my favorite one of the lot. Of course I had to think of a foxy flavor, and so settled on ginger 🐱🐾 … common sense, right?! :)

Ginger Fox Cookies (Free From: gluten, eggs, dairy, added oils, refined sugar)

These cookies are just a spin on my cashew tea cookies, so if you’re not into playing with your food or don’t have tiny hands to put these into, go for these tea biscuits instead. But I hope you find a little tot to share these with or gift to after all ;)

The ginger and cinnamon flavors in these cookies are very mild by the way, so not overpowering, and absolutely lovely with a cup of almond milk.

Ginger Fox Cookies (Free From: gluten, eggs, dairy, added oils, refined sugar)P.S. for a nut-free variation of this kind of cookie, you can try these vanilla bean cut-out cookies instead.

5.0 from 2 reviews
Ginger Fox Cookies
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Prep time: 
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Makes: 5 cookies
 
Ingredients
  • 6 tbsp white rice flour (I used a finely ground one)
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp lemon extract (optional)
  • ¼ tsp ginger (spice)
  • ¼ tsp cinnamon
  • 1/16 tsp salt
  • optional: 1 tsp raw ground vanilla bean
  • optional: chocolate coated balls or cacao nibs for "eyes"
Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
  2. Process all ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛" thickness. Use a cookie cutter to cut out as many cookies as you can (I used these) -- transfer those onto the prepared cookie sheet (very carefully!). Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough.
  3. If desired, press in some chocolate balls or cacao nibs into the cookies to create "eyes" (or you can just press in with a blunt object, like chopsticks, to indent some "eyes" instead). Bake in a pre-heated oven for approx 10 mins (or bake longer for crispier cookies to your liking, just watch that they don't burn -- they are ready when they begin to golden around the edges). Remove from oven and allow the cookies to cool a few minutes (they will firm up a bit as they cool off). Enjoy!
Happy baking!

x Audrey

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This recipe contains an affiliate link to the cookie cutter set I used.

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