Orange Hazelnut Gingerbread Cookies

These gingerbread cookies are made with a delicious orange hazelnut butter created in the NutraMilk for deliciously unique flavor, perfect for the winter holidays! Give this recipe a try!

INGREDIENTS

For cookies

• ¼ cup orange flavored hazelnut butter or any other nut butter made with the NutraMilk
• ¼ cup butter, softened (you can sub for vegan butter)
• ½ cup brown sugar
• 1 egg (you can sub for flax egg)
• 3 tbsp. molasses
• 1 ½ cups gluten-free flour blend
• ½ tsp. baking soda
• ½ tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. all-spice
• ¼ tsp. salt

For the icing

• 2 tbsp. vegan butter room temperature
• 1 cup powdered sugar sifted
• 1/2 tsp. vanilla extract
• 1-2 tbsp. almond milk
• red sprinkles to decorate

INSTRUCTIONS

• Start by making orange hazelnut butter, check out instructions here. You can also use any other nut butter you like. Simple almond butter works great.
• In a large bowl, beat together the butter, nut butter, and brown sugar.
• Add the egg and molasses and beat until well combined.
• Add the dry ingredients (flour through spices) and mix until just combined.
• Roll the dough into a large ball, cover with plastic wrap and refrigerate at least two hours.

• Preheat the oven to 350°F.
• On a lightly floured surface, roll the dough out to a ¼-inch thickness.
• Cut into desired shapes with cookie cutters.

• Place the cookies 1 inch apart onto an ungreased cookie sheet.
• Bake for 10-12 minutes. Cool completely.
• For the icing, beat the butter using a handheld mixer. Add in the powdered sugar and mix until well combined. Add in the vanilla extract and 1 tablespoon of almond milk and continue mixing until smooth. Only add in the second tablespoon of almond milk if your icing is not pliable. Transfer half of the icing to a piping bag or plastic zip bag and cut a small piece of the corner to create a tip. Decorate cookies with icing and sprinkles. Place them in the fridge for 30 minutes until the icing hardens- Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Justins.