Chewy, spicy, gluten free vegan molasses cookies. This recipe is a classic for the holiday season!
Now that we can't eat almonds, I make these with oat flour, or a mix of oat flour and pumpkin seed flour.
To make seed flour, just grind the seeds of your choice in a mini food processor until they make a very fine flour.
Store these cookies in an airtight container - they should stay fresh for about one week.
If you want to make the dough ahead of time, you can roll it into a log, wrap in plastic wrap, and freeze it. When you're ready to make them, just slice off cookies and bake as usual.