A pinch each of allspice, freshly ground nutmeg, and salt
2 tbsp coconut oil, melted
2 tbsp molasses
½ tsp Rodelle Pure Vanilla Extract
1 tbsp water, use only as needed
Turbinado sugar
FILLING
½ cup raw macadamia nuts, soaked in water overnight*
3 tbsp melted coconut oil
2 tbsp maple syrup or if not vegan, honey
2 tbsp unsweetened almond milk
Seeds from ½ of a Rodelle Bourbon Vanilla Bean
Instructions
Preheat oven to 375⁰F and line a cookie sheet with a silicon baking mat.
In a large mixing bowl, whisk together the oat and quinoa flour, coconut sugar, baking soda and powder, spices, and salt.
Add the melted coconut oil, molasses, and vanilla extract to the dry mixture and mix with a spatula until combined. Add water 1 tsp at a time until dough comes together.
Divide dough into 8 or 12 pieces, depending on your desired size, and roll into balls. Place dough balls onto prepared cookie sheet. Sprinkle the tops with turbinado sugar, flatten lightly with fingertips, and bake in preheated oven for 8 to 10 minutes. Cool for 10 minutes before transferring to a cooling rack or eating.
Notes
*If you're in a hurry, soak the raw macadamia nuts in hot water for 1 hour
Recipe by Radiant Rachels at https://radiantrachels.com/soft-chewy-vegan-gingersnaps/