Antioxidant Ginger Snap Cookies

We all have that holiday staple, and for me – its gingerbread everything. Gingerbread houses, gingerbread men, and of course ginger snap cookies. This recipe can be used as described below or if you are feeling particularly festive, use this to make decorative gingerbread men! If you decide to go that route, check out our own coconut maple icing creation from the bottom of this post OR for an easy swap, we love this Simple Mills frosting in a pinch.

Ingredients:

• 1.5 cups tirgernut flour or Simple Mills Pancake Mix
• ½ tsp baking powder
• ¼ tsp Himalayan salt
• 1/3 tsp nutmeg
• 1 tsp cinnamon
• 1.5 tbsp of ginger
• ¼ cup tahini or almond butter
• ¼ cup coconut sugar
• ¼ cup vegan butter or coconut oil
• 1 flax egg
• 3 tbsp molasses  or date syrup

Instructions:

• Preheat the oven to 350
• Line your baking sheet with parchment paper
• Combine all dry ingredients into a mixing bowl
• Then combine all wet ingredients and mix well
• Use your hands – it’s fun!
• Roll the dough into tbsp size balls and then gently flatten out to 1 inch thumbprints
• Arrange the cookies on your baking sheet with 2 inches of space between each cookie
• Baking for 26-27 minutes until edges are all golden brown
• Allow 30 minutes to cool