Step 1

First, if you don't have oat flour, grind some oat flakes until you get a thin meal.

Step 2

Add the cornstarch and the spices to the oat flour and set aside.

Step 3

Using a small food processor, blend oil and water (the water has to be very cold). They will emulsify.

Step 4

Add egg, sugar, agave syrup and salt, then pulse until you obtain a creamy mixture.

Step 5

Now add the wet ingredients to the flour mixture and stir with your hands until you get a nice and smooth cookie dough.

Step 6

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (I refrigerated for 4 hours)

Step 7

When you're ready to bake, preheat the oven at 175°C/350°F.

Step 8

On a floured surface roll the dough ¼-inch thick, use parchment paper to help yourself rolling it. (and flour the dough with some more cornstarch, so it won't stick)

Step 9

Use a gingerbread man cookie cutter to cut out the cookies and transfer them to a  baking sheet.

Step 10

Bake for approximately 23 minutes or until golden brown.

Step 11

Let cookies cool on the tray, then transfer them to a cooling rack to cool completely.

Step 12

These cookies surprised me!!! They lasted 7 days into an airtight container (I made these last week and ate the last one yesterday;))

Step 13

Using a hand mixer, whisk the egg white + lemon juice until fluffy, add the icing sugar and beat until it gets shiny like a meringue.