Gingerbread has a special place in my heart. The marriage of molasses, maple and warm spices brings a magical intensity and moistness to these paleo-friendly and vegan treats. Happy Holidays!
Preheat oven to 350°F.
In a small sauce pan, heat molasses to a boil. Next add in maple syrup, oil, and coconut milk, stir until combined and remove from heat. Whisk together dry ingredients in a large bowl. Combine wet and dry ingredients and stir until batter is well incorporated.
Refrigerate dough for 20-40 minutes. Spoon out round balls onto cookie sheet either lined with parchment paper or a silicone baking mat, and press down slightly to form disks.
Bake for 20 minutes.
Let cool on sheet for a few minutes before transferring to cooling rack.
Optional: Decorate with frosting (cream cheese or faux cream cheese would be delicious).