- 3/ 4 cup vegan butter
- 1/ 2 cup brown sugar
- 1/ 2 cup maple syrup
- 1/ 4 cup blackstrap molasses
- 2 3/ 4 cups all-purpose flour
- 1/ 2 cup cocoa powder
- 1 tablespoon tapioca flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/ 2 teaspoon fine salt
Cream butter and brown sugar together in a large mixing bowl until light and fluffy. Add maple syrup and molasses; beat to incorporate.
Sift in the flour, cocoa powder, tapioca flour, ginger, cinnamon, baking soda and salt. Mix until just combined and a smooth dough forms. Cover bowl and refrigerate for 1-2 hours.
Preheat oven to 350ºF. Remove dough from the fridge and roll out on a lightly floured surface to 1/3-1/2-inch thick. Use cookie cutters to cut out desired shapes and transfer to parchment-lined cookie sheet. Gather scraps and repeat until all the dough is used.
Bake for 8-12 minutes, then cool 5 minutes on the pan before transferring to a wire rack to cool completely.
For the Icing
- 1 1/ 2 cups powdered sugar
- 1-2 tablespoons almond milk
- 1/ 4 teaspoon pure vanilla extract
To Make the Icing
Add all ingredients to a bowl, and beat with electric mixers for 2-3 minutes or until glossy.
Fill a piping bag fitted with desired tip with the icing, then pipe on cooled cookies.