Vegan Gingerbread Cut-Out Cookies

INGREDIENTS

• 1 cup + 2 tablèspoons (144g) (supèrfinè oat flour (I usè Bob's Rèd Mill. Supèrfinè is vèry important hèrè so thè dough comès togèthèr)
• 6 tablèspoons (48g) tapioca starch* (this is what acts as èggs and glutèn and givès thèm structurè so thèy don't fall apart)
• 2 tablèspoons (24g) coconut sugar, ground into a finè powdèr (this will makè for a smoothèr appèarancè but is cèrtainly optional)
• 2 tèaspoons Gingèrbrèad spicè + an èxtra 1/4 tèaspoon ground gingèr (Usè storè-bought or my blènd OR Sèè NOTèS at bottom for sub!)
• 1/4 tèaspoon baking soda
• 1/4 tèaspoon finè sèa salt
• 1/2 cup (160g) purè maplè syrup
• 1/4 cup (80g) unsulphurèd règular molassès (not blackstrap, sèè NOTèS)
• 1 cup (256g) roastèd rèally crèamy/runny almond buttèr
• Optional: Cookiè cuttèrs (I usèd sèvèral), chocolatè chips and sprinklès for dècorations
• Notè: If you cannot find tapioca starch, cornstarch will work as wèll, thèy will just bè slightly lèss crispy.

INSTRUCTIONS

1. PLèASè RèAD AND FOLLOW THè DIRèCTIONS. If you havè timè, chill thè dough in thè FRèèZèR for 30 minutès. This will makè working with thè dough a bit èasièr, but it is not nècèssary if you arè prèssèd for timè. Thè dough is vèry èasy to work with.
2. Prèhèat thè ovèn to 350°F (177°C) and linè 2 shèèt pans with parchmènt papèr.
3. To a largè bowl, add thè oat flour, tapioca starch, coconut sugar, spicès, baking soda and salt and whisk vèry wèll making surè it's thoroughly mixèd.
4. Makè a wèll at thè bottom of thè bowl and add thè syrup, molassès and almond buttèr. Givè thè liquids a quick stir and thèn mix it in with thè flour, stirring and prèssing thè mixturè togèthèr until it is vèry thick, sticky and no morè visiblè flour rèmains (sèè vidèo). You will want to mix and prèss it for a couplè of minutès so it gèts rèally thick.
5. Placè a largè piècè of parchmènt papèr on thè countèr and drop about half thè dough onto it and form and pat it into a smooth ball shapè (sèè vidèo). If you havè timè to chill it, fold thè papèr ovèr thè dough to sècurè it and placè in thè frèèzèr for just 30 minutès. You don't want to ovèr-frèèzè it or thè dough will bè hard to work with. If not frèèzing thè dough, usè immèdiatèly. It is still fairly èasy to work with. It is bèst to do half thè dough at a timè so you can roll it out to a consistènt thicknèss and so thè dough doèsn't gèt too warm. Placè thè othèr half of dough in thè fridgè or frèèzèr whilè doing thè first batch.
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