1-2Tablespoonsnon-dairy milkI used SO Delicious unsweetened coconut milk
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Instructions
In a medium sized bowl, whisk together the gluten free flour blend, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Set aside.
In a mixing bowl, cream together the vegan buttery spread and sugars until light and fluffy. Add the molasses, maple syrup, applesauce, and vanilla extract and continue to mix until smooth.
Add the dry ingredients a little at a time while continuing to mix on low speed.
Once dough is mixed, place in the refrigerator to chill for about an hour. If you're in a hurry, you can stick the dough in the freezer for about 20 minutes.
Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly. You should be able to fit 12 cookies on each sheet.
Bake at 350 degrees F for about 9-10 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.
Make the frosting:
Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
Frost cooled cookies.
Dust each frosted cookie with a little cinnamon sugar or sprinkles if you wish.
Notes
Nutrition facts are for one cookie with frosting.Store leftover cookies in an airtight container for 2-3 days.To make them last longer, you can leave them unfrosted and store the frosting in the refrigerator and the cookies at room temperature if you wish for up to 5 days.