Gingerbread Cookies: Gluten-Free / Dairy-Free / Egg-Free
Get creative with these delicious Gingerbread Cookies. Decorate them to your heart's content or simply devour them plain. Try them out and fill your house with all the delicious aromas of the holidays.
Ingredients
- ¼ cup butter (Earth Balance)
- ½ cup coconut sugar
- ½ cup molasses
- ½ cup water
- ¾ cup brown rice flour
- ¾ cup sweet rice flour
- 1 cup millet flour
- ½ cup potato starch flour
- 1 T ground flax seed
- 1 ½ t. baking soda
- 1 t. guar gum
- 2 t. cinnamon
- 1 t. ground ginger
- ¾ t. ground nutmeg
- ½ t. ground cloves
Instructions
- In one bowl, measure the butter and let sit to reach room temperature.
- In another bowl, combine all of the dry ingredients, including the spices. Whisk together and let sit about 5 minutes allowing the flavors to blend.
- Once the butter is soft, add the molasses and stir until combined. Add the sugar and stir to create a fluffy mixture.
- Add the flour mixture to the wet ingredients, a little at a time. Slowly add the water with each addition of the flour until completely incorporated.
- Then, form into a big ball.
- Cover and place in the refrigerator for about 30 minutes, or overnight.
- When ready to bake, preheat oven to 350°
- Choose your favorite gingerbread man cookie cutters, or any shape you want.
- The best way to cut the cookies out is to use a surface of parchment paper (You can use a little bit of brown rice flour sprinkled on the paper if needed. Don’t use too much or you will dry out the cookies).
- Roll out a small ball of dough about ¼ inch thick. Try not to spread the dough too thin or the cookies will become hard when baked.
- Place cut shapes on cookie sheet, leaving space between the cookies for spreading out. Also, try and keep similar-sized shapes on one cookie sheet. You don’t want to bake a large gingerbread cookie with a small one. The small one will burn before the large cookie is set.
- Bake 5 minutes. Turn the cookie sheet around in the oven- and bake an additional 4-5 minutes. You want the cookie to be set but not hard.
- Let rest for 1-2 minutes on the cookie sheet.
- Cool on a wire rack completely before decorating or enjoy plain.
- Decorate with any gluten-free goodies you can find – chocolate chips, dried fruits or coconut, nuts, seeds and frosting or melted chocolate. Get creative and have fun!
Notes
Do your best not to roll the dough too thin or your cookies will be too hard to enjoy.
Use little flour to roll the dough out or you'll create a very dry dough. You need just enough so the rolling pin doesn't stick to the dough. (Unless you're using parchment paper.)
Prep time will vary- Mixing = 15 minutes, Rolling and Cutting can take place while other cookies are baking. Add in time for cooling and decorating. You can also complete all the steps at different times.