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almond butter gingerbread cookies (vegan, gluten-free, oil free)
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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 10


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Step 1

Preheat oven to 325F while you prep your dough.

Step 2

In a large bowl, combine molasses, almond butter and vanilla extract in a bowl. Whisk to combine until smooth. Tip: make sure ingredients are at room temperature to make whisking easier.

Step 3

Sift in oat flour, baking powder and gingerbread spice and use a spatula to mix.

Step 4

Mix until a dough forms. It should be moist, not too sticky, and easily rollable. If needed, refrigerate dough for about 10 minutes to help make dough more workable. Add additional oat flour as needed and roll out between 2 sheets of parchment paper.

Step 5

Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out gingerbread shapes. Poke eyes into gingerbread, and buttons if desired using a chopstick. Use excess edge dough and re-roll to continue until all the dough is cut.

Step 6

Bake for approximately 8-10 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning. Let cool completely.

Step 7

Once cooled, mix together coconut butter and maple syrup until smooth. Give mixture a few minutes to cool and firm up until it resembles an icing texture. Using a piping bag, frost designs as desired.

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