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

Ginger Fox Cookies


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: Dessert

Description

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.


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 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.
  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!
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