HEALTHY GINGERBREAD COOKIES

These cookies are not only decadent but also addictive! They are vegan, gluten-free, and refined-sugar free, and I also provide a paleo and sugar free option too. Here's to bringing some holiday spirit to your kitchen!

INGREDIENTS:

• 1 cup blanched almond flour or cashew flour

• 1 cup oat or buckwheat flour (sub for an additional cup of almond or cashew flour for paleo option)

• 1/4 cup vanilla protein powder or collagen (or tapioca flour)

• 1 tbsp carob powder (you can substitute cocoa powder if you want)

• 1 tbsp ground ginger

• 2 tsp ground cinnamon

• 1 tsp ground cloves

• 1/8 tsp ground nutmeg

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1/2 tsp sea salt

• 1 cup coconut sugar (or 1/2 cup granulated monk fruit sweetener, if sugar free)

• 1/4 cup melted coconut oil

• 1/4 cup blackstrap molasses

• 1/4 cup unsweetened nut milk

DIRECTIONS:

1. In a large bowl, add the dry ingredients. Stir to combine.

2. Next add in the wet ingredients and mix until the dough comes together.

3. Take a large piece of plastic wrap and lay it flat on the counter. Dump the cookie dough onto the plastic wrap.

4. Fold the edges of the plastic wrap over the dough (until it is fully covered), and then use your hands to press and form the dough gently into a disk.

5. Put the dough into the refrigerator to chill for 1-2 hours, or overnight.

6. When ready to bake, preheat the oven to 350°F. Remove the dough from the fridge.

7. On the counter, lightly flour the surface with almond, tapioca, oat, or buckwheat flour.

8. Remove the dough from the plastic wrap and place the disk in the center of the flour.

9. Roll out the dough to about 1/4 inch thick with a rolling pin and use cookie cutters to cut out your desired shapes.

10. Place the cutouts on a parchment lined baking tray. Once the tray is filled with cookies, place the tray in the freezer for 10 minutes before baking. This will help the cookies keep their shape during the baking process.

11. Remove from the freezer and bake the cookies for 10 minutes or until the edges start to crisp.

12. Continue the cutting, freezing, and baking process until all cookies are made.

13. Allow cookies to fully cool before decorating. Store in an airtight container*.

* A Quick Note: Storing the cookies in a glass container will keep the cookies more crisp, while storing in plastic will allow them to soften.