Vegan & Gluten-Free Gingerbread Cookies

Total time: 20 minutes

Serves: 30

Ingredients:

Cookies

• 3 tsp. ground flaxseed
• 4 tsp. water
• 1/2 cup Nutiva Coconut Sugar
• 1/4 cup Jem Raw Cashew Cardamom Spread
• 3 Tbsp. Maple Syrup
• 1/4 cup Nutiva Coconut Oil with Buttery Flavor
• 3/4 tsp. ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. Redmond Real Salt
• 1/2 tsp. baking soda
• 1 cup Tigernut Flour
• ½ cup Bob’s Red Mill Gluten-Free Flour

Toppings (optional)

• Pamela’s Vanilla Frosting Mix
• Cinnamon

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine flaxseed meal and water. Mix will and let sit for 5 minutes to thicken.
3. Once flax mixture is thick and sticky, add coconut sugar, cashew spread, maple syrup, buttery coconut oil, spices, salt and baking soda. With an electric mixer on medium, mix until combined.
4. Mix in flours and stir with a wooden spoon.
5. Roll mixture into 30 small balls and flatten with a spoon. Alternatively, roll out dough and use for your favorite cookie cutter (like a gingerbread man shape) and cut out cookies.
6. Bake for 8-10.
7. Let cool and decorate with frosting and cinnamon.