Low Iodine Gingerbread Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

4.7

(9)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 cup powdered sugar, sifted (optional)
1 ½ tbsp milk (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!