• 1/2 cup vegan butter, softened 
• 2 eggs, room temperature
• 1/2 cup water 
• 1 bottle of Joolies Date syrup 
• 2.5 cups Bob's Red Mill 1-to-1 Gluten Free Flour
• 1 tbsp cinnamon
• 1/2 tsp ginger 
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1 tsp baking soda 
• pinch of salt 
  
  

DIRECTIONS:

1. Preheat oven to 350 degrees and grab a large non-stick baking sheet or line one with parchment paper. 
2. In a small bowl, beat the eggs until foamy. Add in vegan butter, water, 1/2 cup date syrup. 
3. In a medium-sized bowl, mix together the gluten-free flour, spices, and baking soda.
4. Pour the wet ingredients into the dry ingredients and mix until almost combined. Stir in another 1/2 cup date syrup and mix well. 
5. Scoop out a sand dollar-sized portion and place on baking sheet, using the spoon to flatten out the batter. Repeat this process until the entire batter has been used. 
6. Place in oven for 8-10 minutes. Remove from baking sheet and place on a cooling rack. 
7. Store in an air-tight container for up to 5 days! 

*Note: you can also sprinkle the tops with powdered sugar for a "snowy" effect!