Yields: 24 cookies
Ingredients: Resource from yummymummykitchen.com
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
5 tablespoons melted coconut oil
¾ cup coconut sugar (or brown sugar)
½ cup molasses
1 flax egg*
2 teaspoons vanilla
2 tablespoons non dairy milk of your choice, (almond, oat, soy, rice, plus more for icing if using)
1 cup powdered sugar for icing (optional)
Preparation:
In a medium bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
In the bowl of a mixer, beat together the coconut oil, coconut sugar, molasses, flax egg, vanilla, and almond milk. On low speed, beat in the dry ingredients until incorporated. If the dough is too dry to come together, add another tablespoon of milk until it can form a ball.
Flatten dough into a disk and wrap with plastic wrap. Refrigerate for at least two hours or overnight.
Preheat the oven to 375 degrees F. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into favorite shapes and place on a cookie sheet lined with parchment paper or a silicon mat. Bake for 7-10 minutes and cool. Enjoy your cookies naked or make an icing by whisking together 1 cup of powdered sugar and 1 tablespoon of almond milk at a time until desired consistency. Melted chocolate is also a fun way to decorate your cookies!
NOTES
*To make a flax egg: Stir together 1 tablespoon flax meal and 3 tablespoons warm water. Let sit for 10 minutes.