1.Preheat your oven to 350°F. Line baking sheets with parchment paper or baking mat.

2.Grind chia seeds in a coffee grinder till it resembles a fine meal. Mix the ground Chia seeds in a small dish with 3 Tbsps water, set aside for 15 minutes.

In a large bowl add the gluten free flour, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the coconut sugar and whisk again till combined.

Add melted butter, molasses, egg and vanilla, mixing well after each addition. The dough will be quite sticky, if two sticky add about 1/4 cup gluten free flour till dough resembles play dough.

Transfer the dough to a baking mat or parchment paper, cover with another sheet of parchment and roll into a rectangle about 1/2 inch thick.

You can put the dough in the fridge to help firm it some, but for rolling again I have found this step is not generally necessary.

Pick your cookie, cutters and cut out your cookies, space them apart on your baking mat or parchment paper about a couple of inches a part.

Bake for 8 to 10 minutes. A few more minutes if your cookies are more thicker.

Transfer the cookies to a cooling rack. Leave your cookies for 30 minutes to an hour to cool.

When your cookies are cool to the touch, work on your melted chocolate topping.

In a double boiler or using a metal bowl on top of a pot with water, turn your burner on high to heat the water.

Add chocolate to the top pot on double boiler or your bowl. Start to stir when you notice your chocolate start to melt.

Turn heat down when the water is boiling and continue to stir till all the chocolate has melted. Repeat with white chocolate.

Add food coloring to white chocolate if desired or leave as is. Design how you would like and enjoy!