A guilt-free recipe for classic cut-out gingerbread cookies.
2 3/4 cups gluten free flour
1/2 tbsp. pumpkin pie spice
1 tsp. baking powder
1/2 cup organic sugar
2 tbsp. organic black strap molasses
1/2 cup coconut oil, softened
1/2 cup rice milk
Preheat oven to 375F. Line baking sheet with parchment paper
In a large bowl add flour, spices, baking power and sugar.
Make a well in the centre of the flour and add molasses, oil and milk. Slowly incorporate dry mixture into wet mixture and then knead until you have a smooth dough. Add more flour or milk as needed.
Between two sheets of parchment paper, roll out to 1/4″ thickness and cut out gingerbread cookies. (it helps to chill the dough in the refrigerate about 5 minutes before transferring to baking sheet).
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