Ginger Snap Cookies [gluten free, vegan]

Prep Time: 15 Minutes Cook Time: 12 Minutes Total Time : 27 Minutes Serves: 10

INGREDIENTS

3/4 cup vegan butter, soft

1 1/2 cups brown sugar

1/2 cup molasses

1 tbsp vanilla extract

3 cups gluten free flour [I used Otto's natural cassava flour]

1 tbsp baking soda

1/2 tsp pink Himalayan salt

1 tbsp ground ginger

1 tbsp cinnamon

1/2 tsp pumpkin spice powder

1/4 cup granulated cane sugar to sprinkle on top

DIRECTIONS

1. Preheat oven to 350 degrees F and line 2 - 3 baking sheets with wax paper.

2 In a large bowl with an hand mixer, beat the butter and brown sugar until mixed. Add the molasses, vanilla, spices, and flour and mix on medium low- until it becomes a thick dough.

3. Sprinkle some granulated sugar onto a large cutting board or clean flat surface. Roll dough until even, about 1/4 inch thick. With a cookie cutter, cut out your desired shapes, and place onto the baking sheet.

4. Bake for 10 - 11 minutes or until edges begin to brown. Take them out of the oven, sprinkle an even coat of granulated sugar over top, and let cool.

5. Serve with a glass of your favorite plant milk or almond nog and enjoy.