2 ½ cups sprouted oat flour (or 2 cups almond flour and ½ cup coconut flour)
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon cinnamon
1 teaspoon coarse salt
1 cup unsalted butter, room temperature
1/3 cup coconut sugar
¼ cup unsulfured molasses
Juice from 1 lemon
½ cup powdered sugar
Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high heat until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixture on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a ¼ inch thickness. Using cookie cutters, cut dough into different shapes and arrange 1-inch apart on parchment-lined baking sheets. Ball up the roll out the leftover dough from cutting the cookies and continue the process until all the dough is used up. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Make icing: In a small bowl, combine lemon juice and powdered sugar and whisk until smooth. Drizzle icing over cooled cookies.
Yield: 30 cookies