I really enjoy eating Gingerbread cookies all year round! So does my granddaughter! They have such a lovely spicy flavour.
At Christmas time I make them into little men. The rest of the year I just cut them into circles…
Other than chocolate, I believe gingerbread is my granddaughter’s favourite as well!
These lighter coloured cookies are made with fancy molasses.
Gingerbread Cookies (Gluten free/ Dairy Free/ Egg Free)
2 c. gluten free flour mix
1 tsp. xanthan gum
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/3 c. palm sugar
1/4 c. coconut oil
1/2 c. molasses
1 tsp. vanilla
Mix the coconut oil, molasses, and vanilla together. In another bowl, whisk all other dry ingredients together. Add dry ingredients to wet and mix thoroughly. Put dough into the fridge covered for about an hour.
Preheat oven to 350 degrees.
If you want cut out gingerbread cookies then place dough between two pieces of parchment paper. Roll out to about a 1/4 of an inch thick. Dip cookie cutter in flour and cut out gingerbread men. Use a floured spatula to put cookies onto parchment paper lined cookie sheet. Decorate as wanted. I used coconut for the mouth and dairy free chocolate chips for the eyes and buttons.
If you don’t want to have cut out cookies, roll small balls and flatten them. Place onto lined cookie sheets. Put a small piece of dark chocolate onto cookies if desired.
Bake for 6-8 minutes. For crispier cookies bake 10-11 minutes.
(These darker cookies are made with blackstrap molasses)
Let cool on baking sheet for five minutes before removing to cooling rack. Freezes well.
Shared On: Whole Foods Weekend, MMM Link Up, Gluten Free Round Up, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy free Wednesday, Creative Wednesdays, Gluten Free Fridays