Tis the season for cookies. Tis the season for GINGERBREAD COOKIES!!! Can you think of anything more festive for Santa?

You can taste little hints of ginger,  sweet molasses, and a bite of cinnamon with every pillowy, doughey cookie. . I adapted with this recipe from my Gingersnap Cookie because I was short a few ingredients for the other! 

This one came together quickly, which means a remake will most likely be happening tomorrow. 

Happy holiday eating to all and to all a goodnight! 

I n g r e d i e n t s

1 flax egg (1 tbsp flax meal + 2 tbsp water)
1/4 cup cashew butter
1/4 cup coconut oil, melted (make sure not warm still) 
2 tbsp blackstrap molasses
1.5 tablespoon maple syrup 
2 tsp vanilla extract
2 tbsp cashew yogurt 
1/2 cup coconut sugar
1 cup almond flour
1/4 cup coconut flour
2 tbsp tapioca flour
1 tsp ginger powder
1 tsp cinnamon
1/4 tsp all spice
1/4 tsp sea salt
1 tsp baking powder 
1/2 tsp baking soda 
Rolling Mix
3 tbsp coconut sugar
1/4 tsp cinnamon
1/2 cup coconut butter, melted ( I zap mine in the microwave for 15 second increments) 


D i r e c t i o n s 

Preheat oven to 350F. Line a baking sheet with parchment paper.

Make your flax egg in a small bowl and set aside.

In a large bowl add cashew butter, coconut oil, molasses, yogurt, maple syrup, vanilla and whisk until no clumps. Add your coconut sugar and whisk in.

Finally add your flax egg and whisk to fully combine.

Add all remaining ingredients (dry ingredients) into a separate mixing bowl and whisk until fully mixed. 

Fold your dry ingredients into your wet and mix thoroughly, ensuring no clumps. 

In a small bowl add your rolling mix. 

Roll 1 tbsp size bits of dough into ping pong sized balls with your hands. Then roll into "rolling mix" to coat dough. Now using your index + middle finger flatten each ball onto the baking sheet, about an inch thick. Repeat until no more dough.

Bake for 16-20 minutes or until cookies are golden on top and bottoms are slightly brown. Watch them towards the end as they will burn easily!

Allow to cool completely so they can firm up! Now dip or drizzle with melted coconut butter & a pinch more cinnamon or coconut sugar. .

Store in a sealed container in the fridge.