Gingerbread Cookies (Gluten Free, Sugar Free, Vegan)

Makes around 2 dozen cookies.

Ingredients:
1 1/3 cup buckwheat flour
2/3 cup tapioca flour
2/3 cup sorghum flour
1 Tablespoon chia seed meal
1 Tablespoon flax seed meal
1/3 cup of coconut palm sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 drops Cinnamon essential oil
2 drops Ginger essential oil
2 drops Clove essential oil
1/2 cup coconut oil
1/4 cup unsweetened applesauce
3 Tablespoons water
3 Tablespoons molasses
1 teaspoon apple cider vinegar
45 drops liquid stevia

Directions:
Preheat oven to 350 degrees Fahrenheit. Combine dry ingredients into bowl and whisk. Combine wet ingredients into a bowl and mix until well combined. Add essential oils. Add dry ingredients to wet ingredients on low speed until combined. Put a small handful of buckwheat flour onto clean surface and put dough on top. Roll until 1/4 to 1/2 inch thick. Take cookie cutter and cut out shapes. Place cutouts onto cookie sheet. Continue to roll out and cut shapes from left over dough until all the dough has been used. Bake for 12-15 minutes or until done. Remove from oven and let cool. Top with icing if desired and enjoy.