Vegan Chocolate-Dipped Christmas Cookies

Beat coconut oil and sugar. Add flax add and mix until smooth.

Add all the dry ingredients and mix until dough starts to form. If mixture is too dry, water or almond milk 1 tablespoon at a time. Cover and refrigerate for at least 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Line a flat surface with parchment paper and sprinkle with a little flour. Turn chilled dough onto the surface. Knead dough gently with your hands until pliable, then roll dough to ¼-inch thickness and cut out with cookie cutters. Transfer cut cookies to baking sheet. Repeat with remaining dough.

Bake cookies for 9–11 minutes until nicely golden brown. Set aside.

For the chocolate dip, melt chocolate and coconut oil over a double boiler until completely smooth. Using forks (or your preferred utensil), dip a cookie in the chocolate until the top is completely covered. Place onto a baking sheet lined with parchment paper. Repeat until all cookies are dipped. Refrigerate for at least 30 minutes.

When completely cooled, whisk together the icing ingredients. Pour into a piping bag and pipe onto the cookies! Try to be creative.