Gingerbread Chocho Cookies

Gingerbread is a holiday classic. Packed with warming spices like cinnamon, cloves, nutmeg, and of course, ginger, they are the perfect treat to up level your festivities. Our take is equally delicious, but packs a mighty nutritional punch. Perfect for our gluten free friends or those trying to eat healthier, lower glycemic sweets, these cookies are full of protein from chocho, sweetened with maple syrup, and topped with a coconut cream based icing. The base is great for gingerbread people, gingerbread houses, or just good ol gingerbread cookies.

INGREDIENTS//

Gingerbread Chocho Cookies

• ¾ cups + 2 tbsp Gluten Free Baking Flour 
• ¼ cup Original Chocho Superfood Protein
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ginger powder
• 2 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg 
• ½ tsp sea salt
• ⅔ cup maple syrup
• ½  cup + 2tbsp molasses 
• ½ cup applesauce
• 2 tbsp unsweetened original plant milk

Icing

• 4 tbsp coconut cream (from a can of coconut cream)
• ½ cup powdered sugar 

METHOD//

Gingerbread Chocho Cookies

1. Preheat oven to 350º Fahrenheit
2. In a large bowl mix all of the dry ingredients together (gluten free flour, Original Chocho Superfood Protein, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, salt)
3. In a separate bowl mix all of the wet ingredients (maple syrup, molasses, applesauce, plant milk)
4. Slowly add the wet ingredients into the dry ingredients while mixing with a whisk or a stand mixer until well combined
5. Dust your rolling space with the gluten free flour mixture and roll dough out to be ¼ inch thick
6. Cut out cookies with your desired cookie cutters
7. Spray a baking sheet with preferred oil
8. Bake for 12 minutes or until you can poke with a toothpick and it comes out clean
9. Eat as is or top with this delicious icing

Icing

1. Put can of coconut cream in fridge overnight (this will separate the solid cream and the liquid milk)
2. Open the can and scoop out all of the cream that is at the top of the can into a mixing bowl
3. Whisk together the cream and the sugar by hand or with a stand mixer until sugar completely dissolves

CHEF TIP//

1. Because these cookies are vegan (no eggs as binding agent), be patient and gentle when rolling out the dough because it might break apart if handled roughly 
2. If you want to store the dough in your fridge to use at a later date, make sure it comes to room temperature when you are ready to roll it out and add a little water if it seems too dry