• Preheat the oven to 350ºF and line a baking sheet with parchment paper.
• In a large mixing bowl combine the dries and stir, then add in the wets. Stir until dough is sticky.
• To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up
• Once the dough has been chilled, place the dough in the center of a large piece of parchment paper, then place another piece of parchment paper on top. Use a rolling pin to roll the dough into a flat layer, about 1/4-inch thick.
• Keep the excess dough from around the cookie cutters to re-roll for more cookies
• You should end up with 12-15 cookies.
• Bake the cookies at 350ºF for about 10 minutes for cookies, or 12-14 minutes for a more crisp cookie. 
• Allow them to cool completely before icing. 

Healthy (low sugar) Vanilla Frosting Recipe: 

Ingredients:

• 1 ½ cups raw cashews, unsalted and unroasted 
• ¼ cup maple syrup
• ½ cup any kind of milk (I used unsweetened almond milk)
• 1 tsp vanilla extract 

Directions:

1. Soak your cashews overnight and then drain them in the morning. (To soak them, just measure the 1 & 1/2 cups and pour room temp water over them until they are immersed.) Let them soak about 8-10 hours. 
2. Once you drain your cashews in the morning, add them to a blender or food processor with the other ingredients and blend until smooth (about 1 min).
3. Then your frosting is ready! If you put it on cookies that aren't eaten same day, the frosting will make your cookies soggy, so either keep the cookies chilled or only frost them before serving them to be eaten!
4. Use this frosting up within 5 days and ensure to keep it chilled