DAIRY-FREE/VEGAN: to keep this recipe both dairy-free and vegan, use an alternative milk option, such as almond or oat.
Feel free to use another nut/seed butter in place of almond - I prefer cashew (Trader Joe's, of course!).
If preferred, you can use all almond flour, instead of the combination of almond and oat flours.
Instead of making icing from powdered sugar and milk, use melted coconut butter to decorate instead! I always have
Nutivaon hand (and often eat it straight from the jar!).
RECIPE FROM:
Feasting on Fruit | Gingerbread Cutout Cookies