These cookies are the perfect holiday treat but totally good for you! They are vegan, gluten- and refined sugar-free leaving you feel great after indulging. Love a clean sweet treat that lets you have it all!
Makes about 24 cookies
Ingredients: (preferably organic)
- 1 Tbsp flaxseed meal + 2 ½ Tbsp water (to make flax egg)
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 4 Tbsp date syrup
- 1/4 cup vegan butter, softened at room temperature
- 1 tsp gingerbread spice mix
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup gluten free flour (I like Bauck Hofmühle)
Frosting:
- ¼ cup coconut butter
- ¼ cup coconut milk
- a dash of maple syrup
Directions:
01. In a mixing bowl, combine together flax egg, coconut sugar, almond butter, date syrup and vegan butter. Mix until smooth.
02. Add in gingerbread spice mix, cinnamon, salt and gluten-free flour. Continue mixing until a smooth dough forms.
03. Wrap the dough in transparent foil and chill in the fridge for at least 2 hours or overnight.
04. Make the frosting by combining all ingredients in a bain-marie, let it melt and mix until smooth. Let sit at room temperature for 15-30 minutes until cooled down.
05. Pre-heat the oven to 180 degrees. Roll out the dough and cut out cookies with your favorite cookie cutters. Place on a parchment paper lined baking sheet and bake for 10 minutes. Let cookies cool after baking.
06. Dip the cookies in the frosting and let it set for an hour. Eat right away or keep in a cookie jar for up to a week.
