Vegan GF crescent almond cookies

Makes 30 cookies or so.

• 3 cups almond flour
• 1 cup brown sugar
• 1 tsp baking powder
• 1 tbsp ground flax (or other dry egg substitute; if you use aquafaba or applesauce you'll want to reduce the oatmilk)
• 1 tbsp tapioca flour (aka tapioca starch or cassava flour)
• 1 tsp cinnamon
• 1/2 tsp ginger powder
• 1 tsp salt
• 2 tsp vanilla extract
• 2/3 cup coconut oil, melted
• 3 tbsp oat milk (or other nondairy milk)

Steps:

1. Preheat oven to 375 F
2. mix together dry ingredients with a whisk or hand.
3. stream in coconut oil, lightly mix into dry ingredients.
4. mix vanilla extract and oat milk, pour into dough and mix thoroughly. Continue to add in half-tablespoon increments until the cookie dough is the consistency of cookie dough.
5. Take large-spoonful-sized pieces of dough and roll each one into a 4” long, 3/4” diameter log. Curl the logs into crescent shapes and place on a parchment-paper-lined baking sheet.
6. Bake for 12-15 minutes. Cool completely before eating.