Ingredients:
- 1 1/2 cups of gluten free pancake mix
- 1/2 cup of coconut sugar
- 1/4 cup of cashew butter
- 3 tbsp of molasses
- 1/4 cup of coconut oil
- 1/2 tsp of ginger
- 3/4 tsp of cinnamon
- 1/4 tsp of salt
- 1/2 tsp of baking soda
- 1 tbsp of ground flax seed
- 2 1/2 tbsp of water
Directions:
- Create a flax egg by combining the flax meal and water in a small bowl, mix and let sit in the fridge to chill for at least 5 minutes.
- Once your flax egg is ready, combine with coconut oil, molasses, sugar, salt, ginger, cinnamon, and baking soda, and whisk until completely mixed.
- Once completely mixed, add your gluten-free flour, and continue mixing.
- Cover your dough and let chill for about 2 hours in the refrigerator.
- Once chilled, preheat the oven to 350 degrees.
- On the counter, lay down a piece of parchment paper, and sprinkle some gluten-free flour over it, place the dough on the floured parchment paper, and add a bit of flour to the top of the dough, then place your second piece of your parchment on top of the dough.
- Roll the dough flat with your rolling pin, until it is right around 1/8 inch thick.
- Remove the top level of parchment paper, and using your cookie cutters, cut your shapes into the dough.
- Take the bottom parchment paper, with the cut out shapes, and let sit in the refrigerator for at least 10 minutes to make the cookies easy to move to the baking sheet.
- Transfer chilled cookies to an oiled baking sheet, leaving about 2 inches between, and cook for 10 minutes.
- Remove from oven, allow to cool, and enjoy!
