Ingredients

125g Primrose’s Kitchen Orange and Cashew granola
180g plain flour (use gluten free if required)
2 flax eggs (2 tablespoons of ground flaxseed plus 4 tablespoons of water left to sit for 10 minutes)
1 teaspoon of vanilla extract
50g dairy free butter (melted)
40g light brown sugar
80g molasses
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ground cloves
1 teaspoon of baking powder
200g icing sugar
4 tablespoons of aquafaba (juice from a can of chickpeas)
Red food colouring (optional)
Green food colouring (optional)

Method

1. Preheat oven to 180°C/350°F, and line two baking trays with parchment paper.
2. In a mixing bowl combine granola, flour, sugar, ground ginger, ground cinnamon,

   allspice, ground cloves and baking powder.

3. In a separate bowl combine flax eggs, vanilla extract, butter and molasses.
4. Pour the wet ingredients into the dry and thoroughly combine.
5. Next, sprinkle some flour onto the work surface and using a rolling pin roll out the

   mixture until it is approximately 1/2 inch thick.

6. Using a gingerbread man cutter cut out approximately 12 cookies and lay them on

   the baking trays.

7. Bake in oven for 12-14 minutes until they have darkened in colour.
8. Meanwhile using a hand or electric whisk, whisk the icing sugar with the aquafaba.
9. If using food colouring, pour one tablespoonful of the icing into two bowls, before

   adding the food colouring. Combine.

10. Pour each of the 3 icings into separate piping bags and place them in the fridge

    whilst the cookies cool.

11. Cut a small hole in the bottom of each piping bag and decorate the cookies as you wish.

     

     

    Enjoy!