A guilt-free recipe for classic cut-out gingerbread cookies.

1/2 cup coconut oil, softened

1/2 cup  sugar of your choice

1/2 cup dairy free milk

2 tbsp. organic black strap molasses

1/2 tsp. vanilla extract

3 cups gluten free flour ( i used equal parts brown rice, sorghum and tapioca )

1/2 tbsp. gingerbread spice mix ( i actually use pumpkin pie spice which is milder)

1 tsp. baking powder

1/4 tsp. baking soda

Preheat oven to 375F. Line baking sheet with parchment paper

In a medium bowl combine flour, spices, baking powder and baking soda and set aside.

In a large bowl, cream together coconut oil and sugar for 2 or 3 minutes.. 

Add milk, molasses and vanilla.

Gradually add in the flour mixture until combined and forms into a dough.  

Between two sheets of parchment paper, roll out to 1/4″ thickness and cut out gingerbread cookies. 

Transfer to baking sheet and bake for 16-18 minutes depending on the size of your cookies. ( I used 3” cutter)
Cool completely before decorating

Makes approx. 30 cookies