Directions
- In a medium mixing bowl, combine the ground oats, gluten-free flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, cardamom and cloves.
- Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 2 minutes. Add the coconut oil, coconut sugar and maple syrup. Beat together until coconut sugar is creamed into the butter.
- Add the eggs and vanilla, beating on medium speed until incorporated.
- With the mixer on low, slowly add the dry ingredients until just combined.
- Cover the dough and refrigerate for 1 hour to let the dough hydrate and chill.
- Once dough has properly chilled, scoop cookie dough into balls (2 tbsp) and roll each ball in cinnamon sugar.
- Preheat the oven to 350 degrees.
- Place cookies 2 inches apart on a cookie sheet and bake for 6 minutes, turn in the oven followed by an additional 4-6 minutes. Let cookies cool on the baking sheet for at least 7-10 minutes before transferring to the cooling rack to cool completely.
- While cookies are cooling, prepare glaze by adding all glaze ingredients to a medium bowl and whisk together. Consistency should be spreadable and not too runny. If it’s too thick, add more liquid, if too runny, add more sugar.
- Once cookies are fully cooled, spread glaze across each cookie. Sprinkle it with a bit of fresh nutmeg. Store cookies in an airtight container at room temperature for up to 4 days. These can be stored in the freezer for up to 3 months in an airtight container.
