Gingerbread Cookies with Cashew Maple Drizzle (Grain-free)


Prep Time

15 minutes

Cooking Time

15 minutes

Yields

40-48 small cookies

Ingredients

For the cookies:

1 cup coconut flour

¼ cup ground flaxseed

½ teaspoon baking soda

1 teaspoon ground cinnamon

Dash of nutmeg

3/4 teaspoon ground ginger

1 cup pureed pumpkin or butternut squash

1 cup unsweetened coconut or almond milk

2 tablespoons coconut oil, melted

1/3 cup pure maple syrup

2 tablespoons molasses

1 teaspoon vanilla extract

For the icing:

1/2 cup cashews

3 tablespoons pure maple syrup

1 teaspoon vanilla

1 teaspoon lemon juice

1/4 cup coconut milk

2-4 tablespoons water

Directions

For the cookies:

1. Preheat oven to 350 degrees F.

2. Mix first six ingredients together in a large bowl. Add the rest of the ingredients, mixing by hand until well combined.

3. Drop cookie dough by the tablespoonful onto a cookie sheet lined with parchment paper or Silpat, or lightly greased with coconut oil.

4. Flatten the cookies down a bit (they won't flatten out when they bake).

5. Bake for 15 minutes.

6. Cool completely on the cookie sheet before icing.

For the icing:

1. While the cookies bake, soak the cashews in hot water. Rinse and drain.

2. Place in high speed blender with the remaining ingredients and blend until smooth, adding enough water so it is thin enough to drizzle.

3. When cookies are cool, drizzle with the icing. Allow to harden.

Notes

These cookies are soft!

I have only tested with coconut flour.

Vegan.

Gluten-free.