Gingerbread 'Fudge Stripes' with Egg Nog Icing

Step 1

Dough: 2 cups almond flour 2 tsp ginger 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp cinnamon 1 tbsp golden monkfruit Pinch of salt 4 tbsp coconut oil (melted) 1.5 tbsp almond milk Cashew Egg Nog icing: 1 cup cashews 3 tbsp maple syrup 2 tbsp coconut oil (melted) 4 tbsp egg nog creamer (@nutpods) 3-4 tbsp water Directions: For the dough, mix together all the dry ingredients in a bowl. Then in a separate bowl mix together the wet ingredients. Combine the two and stir until it’s come together. I even kneaded the dough with my hands a couple of times. Put the dough between two pieces of parchment paper and even it out. Not to thin though. Using a 1 cup size measuring cup as cookie cutter, cut out cookies and then cut out circle in the middle. Take the scrap pieces and continue putting the dough back together until your finished. It made about 12 cookies for me. Bake at 350 for 11-14 minutes. Let completely cool before dipping in icing. For the icing place all ingredients in the a blender and blend until completely smooth. Dip the bottom of the cookie in the icing. Place it sitting bottom up. Freeze cookies for about 30 m-1 hour. So that you can flip them over and won’t get icing everywhere. Drizzle with more icing. Store in the freezer until your ready to eat them! Thaw for about 5-10 minutes.