Gingerbread Apple Cookies

To make the cookies:

1. Peel and dice the apple.
2. Add it to a small saucepan along with the cinnamon, allspice, cloves, ginger, nutmeg, vanilla and 5 tablespoons of water.
3. Heat the apples on medium heat, stirring occasionally until they start to soften, then turn the heat to low and simmer until the apple chunks can easily be smashed with a fork.
4. Make the flax eggs by combining the flaxseed meal with the water and let it “gel up” for about 5 minutes.
5. While the apples are simmering, add the butter and coconut sugar to a stand mixer and beat with the paddle attachment on low speed until combined.
6. Add the molasses, flax eggs, and then add the apple mixture and beat on low until smooth.
7. Add the baking powder, salt, and flour to a separate bowl and whisk to combine.
8. Then fold the flour mixture into the wet ingredients just until the batter forms. Don’t overmix or they will come out tough. If the dough is too dry and crumbly you may add ¼ cup of water.
9. Preheat the oven to 350 degrees F. Turn the dough out onto a piece of parchment paper and then place another piece of parchment paper on top.
10. Roll the dough out using a rolling pin until the dough is about 1/4-inch thick. Cut desired shapes out with cookie cutters and place them onto parchment-lined baking sheets.
11. Bake for 10-15 minutes depending on how crunchy or soft you’d like them to be and allow them to cool completely before icing.

To make the icing:

1. Add all of the ingredients together in a large bowl and stir to combine with a fork until well combined. The icing will be pretty thick. Ice the cookies as desired.
2. Store covered in an airtight container on your kitchen counter for up to 3 days.