Frosted Gingerbread Cookies | Paleo and Vegan

Directions

1. Combine the flax powder with the water in a large mixing bowl and stir. Let this mixture sit while you mix the dry ingredients.

2. In a separate bowl, combine the dry ingredients: cassava flour, coconut sugar, baking soda, cinnamon and ginger powder.

3. Return to the bowl with the flax mixture and give it another stir. Add the molasses, vanilla, coconut oil and cashew butter. Stir with a spatula until well-combined.

4. Sift the dry ingredients into the wet, using a flour sifter or a fine-meshed strainer. Mix thoroughly with a spatula.

5. Chill the cookie dough for at least one hour in the refrigerator.

6. Preheat the oven to 350 Fahrenheit and remove the dough from the refrigerator.

7. Line a baking sheet with parchment paper and prepare the sugar topping in a small bowl.

8. To make the cookies, scoop out a tablespoon of dough at a time and gently roll the dough into balls. Dip each ball in the cinnamon-sugar mixture, then place it on the baking sheet and press flat until it is about 1/4 inch thick.

9. Bake for 12 mins at 350 degrees. The cookies will still seem soft when you remove them from the oven. Let them cool on the baking sheet. As they cool, they will firm up. 

Optional: Frost with Coconut Butter

1. Once the cookies are cooled, melt the coconut butter. How you want to frost these is up to you. We dipped our cookies halfway into the coconut butter, then laid them back on a tray to harden. You can also drizzle the coconut butter across the top or spread it across with a knife or spoon. The important thing is to make sure the coconut butter isn't too hot, or it might be too runny. And then make sure to give the "frosting" enough time to harden again afterward. You can pop the cookies in the fridge if you want to speed up the time it takes for the coconut butter to harden again. Have fun!