Ginger Spiced Breakfast Cookies
Gluten Free + Vegan + Soy Free + Corn Free + Refined Sugar Free
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
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!
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.