Ginger Spiced Breakfast Cookies

Ginger Spiced Breakfast Cookies

Gluten Free + Vegan + Soy Free + Corn Free + Refined Sugar Free

Ingredients

2 cups oat flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup coconut sugar

1 tablespoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup + 2 tablespoons coconut oil

2 tablespoons egg replacer + 6 tablespoons water

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk together egg replacer and water until smooth. Set aside to thicken. In a large bowl, add all dry ingredients and incorporate thoroughly. Add coconut oil, vanilla, and egg replacer mixture. You could use a hand mixer here - I like to incorporate with a rubber spatula until the mixture looks crumbly, and then knead it with my hands until it's a smooth and uniform dough. Form into a ball and let sit in the bowl at room temperature for about 20 minutes. When ready to form into cookies - you can choose any shape you'd like. I rolled them out to about 1/4 inch thickness and cut 2" stars out of it, making about 30. Keep in mind that if you make them larger than I did, to increase your baking time. I baked them for 13 minutes. Once out of the oven, let sit for 5-10 minutes or as long as you can stand it, then devour!

Background:

Why are they breakfast cookies? Because I'm eating them for breakfast! Also, they're not too sweet, make with oats, and perfect to dip in warm drinks.