Cauliflower Gingerbread Cookies

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

In the bowl of a stand mixer, whisk together cauliflower and almond flours, tapioca starch, xanthan gum, cinnamon, ground ginger, cloves, black pepper, baking soda and salt.

In a small bowl, whisk together the maple syrup, molasses, oil, egg, grated ginger and vanilla. Add to flour mixture and start on low to soften and combine ingredients, then mix on medium for 1 minute to fully incorporate, scraping down the sides halfway through. If the dough is too wet, add a couple more tablespoons tapioca starch. If it’s not holding together, add a tablespoon more of the coconut oil.

Dust a 16-inch piece of parchment paper with tapioca starch and place the dough in the middle. Dust the top with more tapioca, cover with another sheet of parchment paper and roll out the dough to ¼-inch thickness.

Cut with cookie cutters and transfer to the prepared cookie sheet. Freeze for 10 minutes to firm up, then bake for 9–10 minutes until golden brown around edges. Transfer the cookie sheet to a cooling rack and let the cookies cool on the tray for 5 minutes, then transfer to the cooling rack to cool completely.

While the cookies are cooling, whisk together the powdered sugar and almondmilk in a small bowl, adding more sugar if too thin or more almondmilk if too thick. Once the cookies have cooled completely, use a piping bag or a resealable bag with the corner trimmed off to pipe thin decorations on the cookie or to act as glue for any sprinkles you wish to add.

Store in an airtight container for up to 3 days.