Step 1

Combine vegetable oil, coconut sugar, agave nectar, molasses, aquafaba, and oat milk in a large mixing bowl and stir until mixed.

Step 2

Mix together oat flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and allspice in a small bowl.

Step 3

Gradually add the dry mixture to the mixing bowl, stirring to combine until a dough forms. If the dough is crumbly, add more oat milk until it holds together. If it’s too gooey, add more oat flour.

Step 4

Collect the dough in a ball, wrap up, and refrigerate for at least 4 hours, or overnight.

Step 5

Preheat the oven to 350°.

Step 6

Divide dough into two pieces. Sprinkle oat flour on a clean surface and roll out a portion of dough ¼” thick.

Step 7

Cut out cookies with cookie cutters of your choosing, then transfer cutouts to a prepared baking sheet.

Step 8

Collect dough scraps into a ball, roll out again and cut out more cookies, sprinkling more oat flour if the dough begins to stick. Discard remaining dough scraps.

Step 9

Repeat with the second half of the dough, or save to bake another day.

Step 10

Bake cookies for 10-12 minutes until firm. Let sit on the cookie sheet to help firm up before transferring to a cooling rack to finish cooling. Dust off excess oat flour.

Step 11

Meanwhile, prepare the glaze. Combine powdered sugar, agave, vanilla, and 2-3 teaspoons of water and stir. Continue adding water until a thick glossy texture is achieved. The glaze should drizzle but hold its shape for a few seconds in the bowl. Add more water or powdered sugar as needed.

Step 12

If you’d like to color the glaze, divide the prepared glaze into small bowls and add natural food coloring until desired color is achieved.

Step 13

Drizzle or pipe the glaze onto cooled cookies. Let the glaze dry for 2-3 hours before storing the cookies.