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Vegan Gingerbread Cookie Sundae

This awesome gingerbread cookie recipe pairs fabulously with NO BULL Caramel Apple Pie ice cream, as
well as our Vanilla Bean ice cream and Sea Salt Caramel ice cream. Choose your favorite and enjoy!

1 tbsp ground flaxseed meal
3 tbsp water
2 ¼ cups almond flour
2 tsp ground ginger
2 tsp cinnamon
½ tsp cardamom
½ tsp sea salt
½ cup melted coconut oil
¾ cup coconut sugar
¼ cup almond butter
¼ cup molasses
½ tsp baking soda

In a bowl, mix the flour, cinnamon, cardamom, salt and baking soda.
In another bowl, mix the flaxseed meal and water together and set aside. Then add melted coconut oil, coconut sugar, almond butter and molasses. Whisk until smooth.

Add all the mixtures together. Use your hands to knead the dough once it gets thick.
When fully kneaded, flatten into a thick sheet, cover in plastic wrap and chill for 30 minutes.
Preheat oven to 325F.
Place chilled dough sheet between parchment paper layers and roll until about ¼” thick, then cut into cookie shapes of choice.
Bake 10-12 minutes.
Allow to cool for 10 mins.
Serve with your NO BULL Dairy-free ice cream of choice!

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