Vegan Almond Ginger Cookies

This recipe I made up about an hour ago with ingredients I found 'round the kitchen. The cookies turned out very tasty and satisfying. Feel free to alter things a bit (add more sugar if you like sweet, use applesauce instead of fruit, etc.). Playing around is what makes vegan baking exciting!

• 2 1/2 cups flour
• 1/3 cup dried fructose or sugar
• 2 tablespoons flax seeds, ground
  
• 1 tsp. baking powder
• 2 pinches salt
• 1 tsp. cinnamon
• 1 tsp. dried ginger
• 1 tsp. ground cardamom seeds

• 1 cup coconut oil
• 1/4 cup hazlenut or almond oil
• 3/4 cup grated or pureed fruit (apples and/or peaches work great)
• 1 tsp. almond extract

• 2 tablespoons fresh ginger, chopped
• 1/4 cup coconut
• 1/4 cup almond slivers
  

• 1 tablespoon vegetable oil for greasing the cookie sheet

1. Preheat oven to 350 degrees.
   
2. Mush, mash, and mix coconut oil, nut oils, dried fructose, almond extract, and pureed or grated fruit.
3. In a small bowl add about a tablespoon of warm water to the ground flax seeds. Let sit for several minutes.
4. Mix remaining dry ingredients together in a separate bowl.
5. Add flax seed/water mixture to the wet ingredients.
6. In gradual amounts, add dry mixture to wet mixture.
7. Fold in coconut, almond slivers, and fresh ginger.
8. Grease cookie sheet.
9. Make small balls of dough, then smush the balls into flat cookies about 1/4 inch thick. Try to keep the edges from getting much thinner than the inside part of the cookie. Lay on a cookie sheet.
10. Bake until edges are browning and middle sets; about 30 minutes. (Keep an eye on them as they bake and rotate cookie sheet if necessary).