Gingerbread Oat Cookies
Perfect for the holiday season, these cookies are certain to be a winner among even the pickiest of eaters!
For the gingerbread cookie:
2 cups oat flour
1 cup Millet Flour
1 ½ cups of pecans
1/2 cup almonds
½ cup coconut flour
2 Tablespoons ground flax seed soaked in 6 Tablespoons of water for at least 15 minutes
¾ cup water
¾ cup liquid sweetener (date syrup, coconut nectar, and maple syrup are some of my favez)
1 ½ Tablespoons of Ginger powder (yes, really. It seems like a ton but trust me on this one!)
3 Tablespoons of Coconut oil, melted
1 Tablespoon of unsulphured Blackstrap molasses
1 teaspoon vanilla powder, or 2 teaspoons extract
For the icing (optional):
9 medium sized strawberries (or quarter cup blueberries)
3 Tablespoons of Smooth almond butter
1 ½ Tablespoons of coconut butter
3 Tablespoons of Melted cacao butter, optional so that it sets like frosting
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