INGREDIENTS
1 3/4 cups
gluten-free oat flour (can sub for rolled oats, oat bran or quick oats)*
1/4 cup
coconut flour (can sub for almond or extra oat flour)**
2 tbsp
granulated sweetener of choice (I used coconut palm sugar)***
espresso powder
1 1/2 tbsp
gingerbread spice (or a mix of cinnamon, nutmeg, ginger, allspice and a dash of cloves)
1/4 cup
cashew butter (can sub for any nut butter)
1/4 cup
blackstrap molasses/brown rice syrup (can sub for any sticky sweetener)****
1/4 cup
+ dairy free milk of choice*****
Gingerbread spice mix and granulated sweetener to coat (optional)