Makes 14-16 cookies
1/3 cup coconut sugar
1/4 cup almond butter
3 tbsp molasses
1 tbsp lemon juice
2 tbsp maple syrup
1/3 cup Original Superfood Creamer
2 tsp ginger
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup almond flour
1 1/2 cups oat flour (gluten-free if necessary), extra for dusting
1/4 vegan icing or melted coconut butter, to decorate
STEP 1: Preheat oven to 350F/180C. Line a baking tray with parchment paper.
STEP 4: Dust a work surface lightly with oat flour.
STEP 5: Roll out dough to 1/4 inch thickness and cut cookies into any shape you like.
STEP 6: Use a spatula or your fingers to carefully transfer the cookies onto the prepared baking sheet.
STEP 7: Bake the cookies for 7-9 minutes, until slightly golden around the edges. The cookies should still be very soft - they will firm up as the cool.
STEP 8: While the cookies are baking, roll out the remaining dough and cut out as many cookies as possible.
STEP 9: When all the cookies are done baking, allow them to cool completely before decorating.
STEP 10: Place the icing or coconut butter in a small piping bag or Ziploc bag with the corner cut off and decorate cookies. Chill the cookies for 10-15 minutes until the icing has firmed up.
STEP 11: Serve immediately or keep in an air-tight container at room temperature until needed.