A delicious, mildly sweet spiced gluten-free ginger cookie, using adorable fox cookie cutters. Make them any shape you like! Dairy-free, no refined sugar.
- 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”
- Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
- 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 1/8″ 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.
- 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!