Vegan + Gluten-free
1 to 2 dozen cookies
1/2 cup softened virgin coconut oil or unsalted organic grassfed butter
2 tbsp ground flaxseeds
1/2 cup coconut palm sugar
1/4 cup blackstrap molasses
1/4 cup pumpkin purée
2 - 3 tsp vanilla extract (1+1/2 tsp vanilla bean powder)
1+1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp grond cinnamon
1+1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
In a medium mixing bowl, beat together all wet ingredients.
In a seperate bowl, combine the dry ingredients. Add the dry to the wet ingredients and beat together.
Form the dough into a ball, cover, and place in the refrigerator to chill for 2 to 3 hours.
Preheat oven to 350F. Place a lagre sheet of unbleached parchment paper onto your work surface. Place a part of the dough onto the parchment peper and cover with another sheet. Roll out the dough with a rolling pin to a thickness of about 1/8 inch. Cut out with cookie cutters and bake on a parchment paper lined cookie sheet.
Bake for 14 - 18 minutes, depending on desired texture. Cool on a wire rack. Cookies will be fragile and will crisp as they cool.
Icing for Cookies
Mix together 1/2 cup powdered sugar and 2+1/4 tsp of fresh lemon juice. Stir to combine.
1/4 tsp of lemon zest can be added for a more intense lemon flavor.
The Whole Life Nutrition Cookbook (cookies) / Frosting (cookiesandkate.com)