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3 cups of GF Organic Namaste perfect flour blend or GF flour blend  of choice

1 tsp sea salt

1/2 tsp baking soda 

1 1/2 tsp ginger powder

1 tsp cinnamon powder

1/2 tsp clove powder

1/2 tsp cardamom powder

1/4 tsp nutmeg powder 

1/2 cup organic maple syrup

1/2 cup organic butter

1/2 cup organic molasses 

4 tablespoons of chia seeds soaked in water, needs to be like a thick gel OR 1 egg 

1 tsp organic vanilla 

1. Whisk together all the dry ingredients. 
2. Now add 1/2 cup butter, mix until the mixture is crumbly (use a pastry cutter)
3. In a seperate bowl mix chia seeds, maple syrup, molasses and vanilla, stir until well blended 
4.  Add wet ingredients to the dry  ingredients and mix until incorporated 
5. Divide the dough in half, and place each half on a piece unbleached wax paper. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight 
6. Preheat your oven to 375°F.
7. Remove the the dough from the refrigerator and roll disks out about 1/4" thick.
8. Cut the dough with your choice of cutters,
9. Allow to cool completely before decorating 
10. Yield: 24 more or less.  Depends on your cookie cutter size

Maple Cream Cheese Frosting: 

1/2 cup organic butter softened

1 organic cream cheese softened 

Mix until light and fluffy

Add a few tablespoons of organic maple syrup (You might want to add more, if you want it sweeter)

1 tsp real vanilla extract 

Ideas on Natural Food Coloring:

1.  I would imagaine you could squeeze some pomegranate juice in the frosting to make it red

2.   Some elderberries for purple

3.  Activated charcoal for black  

Internet Ideas for natural coloring: 

http://www.ashleysgreenlife.com/2013/06/how-to-color-frosting-naturally-quickly.html

First get your egg substitute ready: 

2 tablespoon chia seeds soaked in 6 tablespoons filtered or spring water for 15 minutes

Cream together:

1 cup organic butter

1 1/2 cups  organic sucanat sugar

1 tablespoon organic vanilla

soaked chia seeds

1/8 cup organic buttermilk

Add dry ingredients:

3 cups organic spelt flour

1 tsp himilyan salt

1 tsp baking soda

1/2 cup organic shredded coconut

1 cup or Sunspire organic chocolate chips 

Bake at 350 degrees and enjoy!  

Non-Vegan:  Preheat the oven to 375

Vegan Alternative:  Preheat the oven to 375ºF. Line baking sheet with parchment paper 


Ingredients:

Whisk together:

1/2 cup certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown or white rice flour
1/2 cup tapioca starch 
1/2 cup organic cocoa
2 teaspoons guar gum
1 teaspoon sea salt
1 teaspoon baking soda
1 cup organic Sucanat


Non-Vegan Add In:

1/2 cup butter

2 eggs

1 tablespoon vanilla extract

a little bit of milk or alternative milk, just encase the dough is to dry

OR

Vegan Add-In 

1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.

Add in:

Optional:  1/2 cup organic chocolate chips

Instructions:

Stir in the chocolate chips as best you can (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.

Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. 

Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.

Cook time: 15 min