First we will prepare the frosting
In a bowl add in coconut cream, vanilla extract and maple syrup and mix them well until properly combined.. Set it aside in the fridge for a minimum of 40 minutes
Then in a large bowl add all the dry ingredients – almond flour, coconut sugar, coconut flour, psyllium husk, cinnamon powder, ginger powder, salt
Mix together until well incorporated
Now in a food processor crack in 2 eggs and vanilla extract .. run the food processor for about 20 seconds (My food processor is the most un-powerful one and hence I need at least 20 seconds.. depending on how powerful your equipment is you might need just 10 – Just make sure you don’t overbeat the eggs)
Then add in the maple syrup and beat together for another 10 seconds
Next add in half of the dry ingredients and beat it in the food processor along with the egg batter for an extra 20 seconds
And lastly add in all the dry ingredients and beat for 30 seconds this time
In the end you should have a batter that is extremely sticky – the kind that is difficult to get rid of from your fingers if you dip them in it
Preheat the oven to 350 degrees and line a baking pan with a sheet of parchment paper
Then take an ice-cream spoon and grease it will coconut oil and scoop out the batter on the pan one by one
You should get approximately 10-11 scoops
Then grease your hands with coconut oil too and flatten the scoop with the help of your fingers to make it look like a cookie (circular shape)
Lastly mix in a pinch of coconut sugar and ginger powder and sprinkle it on each cookie
Bake for 17 minutes.. Remove and set aside to cool
They are now good to consume
If planning on using the frosting cool the cookies in the fridge for atleast 1 hour
Remove the frosting from the fridge and transfer to a ziplock bag
Slit the minutest possible cut with the help of a scissor on one of the bottom ends of the ziplock bag
Test on thickness of the frosting on one of your fingers first
Then decorate your cookies with the frosting
Serve!