Gingerbread Cutout Cookies
Ingredients
- for cookies:
- 41/4c 7seed flour
- 1c coconut sugar
- 1tsp baking powder
- 1/4tsp salt
- 1tsp cinnamon
- 1tsp ginger
- 1/2c coconut oil or ghee, melted
- 1/4c applesauce
- 1/4c molasses
- 2tsp vanilla
- for icing:
- 1/4c raw cashews
- 6tb coconut oil
- 1/4c warm water
- 2tb maple syrup
- 1tsp vanilla
- 2tsp fresh lemon juice
Preparation
Combine all dry cookie ingredients in a bowl and stir.
Combine all wet ingredients and stir well.
Pour wet ingredients into the flour mixture and stir to combine.
Place dough in the refrigerator for 30min.
Preheat oven to 350 degrees F
Remove dough from the refrigerator and divide the dough into 2 balls.
Place one of the dough balls between 2 long sheets of parchment paper and roll the dough out between the parchment paper until about 1/4 inch thick.
Remove the top layer of parchment paper and press cookie cutters into the dough all through the dough.
Leave the cookies in place and use your fingers to remove the dough around the cookie shapes. The dough will be sticky, so work carefully.
Once the outer dough is removed and the shaped cookies remain on the parchment paper, pick up the whole piece of parchment paper and place on a cookie sheet.
Bake cookies for 15mins then remove from oven and allow to cool completely.
Make Icing:
Combine all ingredients into a high-powered blender and blend on low until very smooth.
Transfer icing from blender into a squeeze bottle and decorate cookies after they have cooled completely.
Store finished cookies in the refrigerator