Gingerbread Cookies



1 large egg, at room T
1/3 cup coconut oil, melted to room T
1/3 cup maple syrup or raw honey
1/4 cup unsulphured molasses
1/2 tsp pure vanilla extract
1 tsp dried ginger, ground
1/2 tsp cinnamon
1/2 tsp nutmeg, ground
1/2 tsp baking soda
1/4 tsp salt

2 TBS flax meal
3 1/4 cups oat/almond flour + more for working surface
1 tbsp maple syrup or honey, for brushing

1/8 cup pecans/walnuts, finely chopped
1/8 cup unsweetened coconut flakes
1/8 cup pistachios, finely chopped
1/8 cup dried cranberries and golden raisins


Preheat oven to 350 degrees F and line jelly roll sheet with unbleached parchment paper.
In a large mixing bowl, lightly beat the egg. Add coconut oil through salt and whisk until well combined. Add flour and flax meal, mixing first with spatula and then using your hands. Dough should be quite thick. Transfer onto lightly floured surface and if necessary add more flour so you can roll it out.
Lightly flour the rolling pin and roll the dough to 1/4 inch thick. Using various shapes cutouts make cookies and place on prepared baking tray. Bake for 12 minutes, remove from the oven and let cool completely.
Get toppings ready. Brush each cookie generously with maple syrup, sprinkle with a topping of choice and lay flat to dry completely.