Gluten-free + Vegan Gingersnap Cookies

Ingredients

Cinnamon Sugar

• 2 tablespoon coconut sugar
• 1 teaspoon ground cinnamon

Dry

• 1 cup brown rice flour
• 2/3 cup blanched almond flour
• 1/3 cup arrowroot powder
• 1 tablespoon whole flax seed
• 1 tablespoon freshly ground flax seed
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1 teaspoon gluten-free baking soda
• 1/4 teaspoon Himalayan rock salt

Wet

• 3 tablespoon blackstrap molasses
• 1.5 tablespoon water
• 1/2 cup coconut sugar
• 1/4 cup avocado oil
• 2 tablespoon canned pumpkin – just pumpkin, not the pie filling

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
7. Roll balls in cinnamon sugar and place on prepared sheet.
8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes.

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