Carob Ginger Cookies Recipe- Gluten Free, Vegan, Refined Sugar Free

Homemade carob powder, that I used to make this recipe

You know how annoying it is when you have a great recipe that you really wanted to share, but you forgot to take pictures when you made the recipe, and then by the time you get around to actually sharing the recipe, you don't even have the ingredients needed anymore to make them, so its not like you could just whip up a batch, take a pic, and call it a day?
Yea- that.
You see, it's almost summer here.
And that means that it is almost carob season.
But it's not.
And even though I was lucky enough to find a bunch of carob pods on the trees in the middle of the winter here, leftover from the previous summer, the supply was limited, and of the carob powder I made with them there is none left, and I'm loathe to spend money on carob powder when I can get it free in just a few months, just so I have a picture to go with this post.
Oh well.
A picture of my carob powder will just have to suffice.

I based this recipe off fellow forager's idea for carob ginger snaps- only hers were made with white sugar and gluten, and mine are not. I made quite a few other tweaks as well, but Leda Meredith gets the credit for the inspiration of combining the flavors of carob and ginger- it's perfection.

Carob Ginger Cookies Recipe- Gluten Free, Vegan, Refined Sugar Free

Ingredients:
1 cup + 2 tbsp short grain rice flour and 1 1/2 cups green buckwheat flour OR 2 1/2 cups plus 2 tablespoons all purpose gluten free flour mix
(Or 2 1/2 cups whole wheat, white flour, etc... if you don't need to make yours gluten free)
1 cup coconut sugar (or 3/4 cups white sugar)
1/2 cup carob powder
2 tablespoons ground flax seeds
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons powdered ginger
1/3 cup date syrup or molasses
1 teaspoon baking powder
1/2 cup coconut oil
3/4 cup hot water

Instructions:
1. Mix the hot water with the coconut oil to soften it.

2. Add the date syrup/molasses and coconut sugar/sugar and mix well.

3. Add the rest of the ingredients and mix well.

4. Roll out into cookies and flatten onto a lined cookie sheet.

5. Bake at 350 for 8-10 minutes or until starting to change color.

Enjoy!

Are you a fan of carob? Or of ginger snaps? Does this look like a combination you'd enjoy? Does this look like a recipe you'd try out?