Soft Gingerbread Cookies
INGREDIENTS
Wet Ingredients:
1/3 cup date paste (see my recipes)
¼ cup + 2 tbsp nut butter
1 flax egg (1 tbsp ground flax + 3 tbsp water combined)
½ tsp vanilla extract
Dry Ingredients:
2 cups almond flour or tiger nut flour
¾ tsp baking soda
1.5 tsp ginger
½ tsp cinnamon
â…› tsp cloves
Optional:
â…› tsp salt or to taste
For icing combine:
1 tbsp date paste (see my recipes)
1 tbsp raw creamy cashew butter (another nut butter will do)
2 tbsp plant milk
1/4 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 350 F.
Prepare the icing by combining and mixing the ingredients.
In a bowl combine your wet ingredients.Â
Combine your dry ingredients in a separate bowl.
Add your dry ingredients to your wet ingredients. Mix to combine.
The dough may be a little sticky, so you can scoop 1-2 tbsp at a time onto a parchment-lined pan. Flatten slightly using a glass and a piece of parchment paper.
Bake for 10-12 minutes. Allow to cool slightly and transfer to a rack using a flat spatula.
Combine icing ingredients and drizzle over cooled cookies. Enjoy!
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