Ginger Molasses Cookies (gluten free)

I was not able to get these cookies to deflate and flatten out like a typical chewy molasses cookie, but I'm really proud of the cracked surface! These cookies are moist and fluffy, bursting with fall spices. While they may not be elegant enough to grace your holiday dessert display, you will certainly want these cookies around for family snacking.

Makes 12-15 cookies

Ingredients

Wet:

• 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)

• 1/2 cup almond butter (tahini also works)

• 2 tbsp molasses

• 2 tbsp maple syrup

• 1 tsp vanilla

Dry:

• 1 1/4 cup oat flour (make sure it's gluten free if you are gluten sensitive)

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp clove

• 1/4 tsp nutmeg

Sugar Coating-- Mix together:

• 2-3 tbsp Anthony's Erythritol/Monkfruit Sweetener, golden or regular sugar

• 1/4 tsp allspice

Instructions:

1. Preheat oven to 350 degrees.

2. Make flax egg and set aside to gel.

3. Mix dry ingredients together in a medium sized bowl.

4. Blend all the wet ingredients in a food processor (or with a whisk) until smooth, including the flax egg.

5. Pour the wet ingredients into the dry ingredients and gently combine.

6. Place the bowl in the fridge and chill for an hour.

7. Use a cookie scooper to scoop out dough and roll each scoop into a ball. Roll each ball in the Sugar Coating and place on a parchment lined cookie tray.

8. Bake cookies for 10-12 minutes until they crack and are lightly browned. Don't overcook them.

9. Let cool on a wire rack.