Gluten-Free, Dairy-Free, Serves 22

• 3/4 cup vegan butter
• 2 tsp pure vanilla
• 3/4 cup dark coconut brown sugar
• 1 large egg
• 1/3 cup molasses
• 2 cups coconut flour
• 1/4 cup almond flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 3/4 cup dark chocolate chips

Glaze:

• 4 Tbsp vegan butter
• 1/3 cup maple syrup
• 1 tsp pure vanilla
• 1/2-3/4 cup powder coconut sugar

Directions:

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Cream the butter and sugar until light and fluffy. Add the egg and molasses until evenly combined. In a separate bowl, combine all dry ingredients and mix with wet ingredients until just combined. Fold in chocolate chips and let the dough sit in the fridge for 10-15 minutes. Oil hands and spoon dough onto baking sheets. Bake for 9-12 minutes until edges are crisping. The center will be soft, let cool on the pan. Melt together the butter and syrup in a pot over medium heat. Remove from heat and whisk in remaining glaze ingredients and a pinch of salt. Drizzle over cookies.