GINGERSNAP COOKIES W/ MARSHMALLOW CINNAMON FROSTING

Ingredients:
3/4 cup grass-fed butter, room temperature
2/3 cup coconut sugar
1/4 cup molasses
1 egg
2 cup oat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp gingersnap spice (ginger, saigon, allspice)
2 1/2 tsp ginger powder
1/2 tsp salt

Directions:
1. Whisk an egg. In a medium bowl, combine molasses, whisked egg, butter, coconut sugar, baking soda and spices and mix well until sugar gets dissolved.

2. Slowly add in the flower and mix until all combined.
Roll the batter into balls the size of walnuts.

3. Roll each ball in coconut sugar and place on cookie sheet.

4. Pat the top each ball with your fingertip dipped in water and bake at 350F for 8-10 minutes.

Marshmallow Frosting:
Microwave 1 cup of marshmallows with 2 tsp of maple syrup for 30 seconds. Remove from the microwave and stir. Immediately frost your cookies while the frosting is still hot. Sprinkle with cinnamon and ENJOY!