Vegan Gluten-Free Gingerbread Cookies

1 cup + 2 tablespoons (144g) superfine oat flour (I use Bob's Red Mill. Superfine is very important here so the dough comes together)

6 tablespoons (48g) tapioca starch* (this is what acts as eggs and gluten and gives them structure so they don't fall apart)

2 tablespoons (24g) coconut sugar, ground into a fine powder (this will make for a smoother appearance but is certainly optional)

2 teaspoons Gingerbread spice + an extra ¼ teaspoon ground ginger (Use store-bought or my blend OR SEE NOTES below for sub)

¼ teaspoon baking soda

¼ teaspoon fine sea salt

½ cup (160g) pure maple syrup

¼ cup (80g) unsulphured regular molasses (not blackstrap, see NOTES)

1 cup (256g) roasted really creamy/runny almond butter

Optional: Cookie cutters, chocolate chips, sprinkles for decorating

subheading: NOTE:

I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.

I use this scale.

Directions at thevegan8.com

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