Vegan Gluten-free Ginger Cookies.

Even if you're bloated from eating too much pumpkin pie over Christmas and the thought of another leftover See's Candies makes you nauseous, you can still enjoy one of these cookies and go about the rest of your day without a sugar hangover or feeling guilty.

The first time I made these…well, I don't really want to talk about it.  So, after some tips from PK, the second time around I used Bob's Red Mill gluten-free all-purpose flour, as well as a silpat mat (instead of an air-bake pan), and had her magical ingredient of ground cardamom. (Don't ask how I attempted it with cardamom pods the first time around).

INGREDIENTS:
-2 cups all-purpose gluten-free flour
-3/4 c. coconut sugar
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt
-1 Tbsp ground ginger
-1 1/2 tsp ground cardamom
-1/2 c. extra virgin coconut oil, melted
-1/4 c. dark molasses
-1 tsp vanilla extract
-3 Tbsp almond milk
-Turbinado sugar (for sprinkling on top)

Directions:
1. In a large bowl, mix together the dry ingredients. Add the coconut oil, molasses, milk and vanilla extract and beat until just blended. Cover and refrigerate dough for 30 minutes.
2. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat.
3. Roll dough into small balls and place 2 inches apart. Sprinkle lightly with turbinado sugar.
4. Bake for 11-14 minutes. Let cool for 2 minutes, then transfer to a wire rack to cool completely.

These are so delicious, and they also freeze well.  Enjoy!!