Clean Gingerbread Cookies

Heat the oven to 350°F and line a baking sheet. 2. Make the flax eggs: stir 2 tbsp ground flax with 6 tbsp warm water and let it thicken for a few minutes. 3. In a large bowl, whisk the sugar, ginger, cinnamon, nutmeg, salt, baking soda and 2½ cups of the ground buckwheat. 4. In a second bowl, mix the flax eggs, almond butter, molasses and coconut oil. 5. Pour the wet mixture into the dry and stir into a dough, adding more buckwheat a little at a time until it holds a shape. 6. Shape into cookies (or roll and cut gingerbread people) and bake 8 to 10 minutes. Cool on the pan before moving.