The holiday season it's the perfect time to indulge in our favorite foods while we are having fun around our friends and family, so why not take an all-time classic and make it healthier to enjoy it guilt-free? These gingerbread cookies are dairy-free, refined sugar free, packed with fiber, low fat, and vegan!

Ingredients:

• 2 cups (240g) spelt flour
• ¼ cup (55g) vegan butter
• ½ cup (100g) coconut sugar
• ¼ cup (85g) maple syrup
• ¼ cup (60g) water
• 1 tablespoon ground chia or flax seeds
• 2-3 teaspoons ground cinnamon
• 2-3 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon baking soda
• Pinch of any good quality salt

For the Frosting:

•  ½ cup (65g) coconut butter (softened)
• 1-3 tbsp dairy-free milk (as needed)

Instructions:

• Add all the cookie ingredients to a large bowl and mix well
• Set aside the dough in an airtight container inside the fridge for 1 hour or in the freezer for 30 mins
• Preheat the oven to 180°C (350°F)
• Roll out the dough on a lightly floured surface so it is about 8mm (0.3 inch) thick
• Use a cookie cutter to cut shapes out of the dough
• Carefully place each cookie on a lined baking tray (using a spatula it's a good idea)
• Bake the cookies in the oven for 10 minutes (depending on the thickness of the cookies, always keep an eye on them)
• The edges of the cookies should be slightly golden brown
• Let the cool directly on the baking pan

Frosting Instructions:

• Add all the frosting ingredients to a bowl and mix until it forms a thick paste.
• Use a fine tipped piping bag to decorate the gingerbread as desired.
• Enjoy cookies immediately! 

Have a Happy Holiday Season!