It's the cookie of season made gluten free and allergen friendly for all to enjoy! Decorate as you wish.
Ingredients
Equipment
Preparation
- Preheat the oven to 350F.
- Add the molasses, coconut sugar, melted coconut oil, and water to a large mixing bowl.
- Heat the sunflower seed butter in a microwave-safe dish for 20-30 seconds, then add it to the mixing bowl.
- Add the ground flaxseeds, ground ginger, ground cinnamon, baking soda, ground nutmeg, and a pinch of ground cloves to the bowl. Stir everything together.
- Add 1 cup flour to the bowl and stir. Then, add the remaining flour (1/2 cup) and combine (you may need a baking spatula).
- Roll out the dough with a rolling pin or tall glass. Once it is ~1/8-1/4in thick, press the cookie cutter into the dough. Repeat rolling out the dough and cutting the cookies until all of the remaining dough is used up.
- Line a baking sheet with parchment paper. Place each onto the parchment paper pan, spreading them out evenly.
- Bake the cookies for ~12-13 minutes, then let them cool.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute coconut sugar (contains coconut) for any other granulated sugar.
- Use cashew butter (contains tree nuts) or almond butter (contains tree nuts) in place of sunflower seed butter.
- Instead of coconut oil (contains coconut), use ghee (contains dairy) or butter (contains dairy).