Gingerbread Cookies

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 teaspoon ground cloves
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup non-dairy margarine
1/2 cup molasses
1/4 cup warm water
1 tsp vanilla

Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the brown sugar and margarine. Beat in the molasses, water, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight), then roll out to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool before decorating.

Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.