Monday, December 19, 2016
These are easy, crisp and hold up well to icing. Plus, they are also egg free and I don't have many egg free recipes. Last year I posted another gingerbread cookie recipe and it is more chewy texture, and I suspect that is because the recipe uses palm shortening and egg.
These would be great for little hands to decorate and remind us more of gingersnaps then gingerbread men.
Preheat oven to 325
3 cups Gluten Free Flour
3/4 cup Homemade Brown Sugar packed
1/2 tsp Guar Gum(I think these would work without)
1 Tbsp Ground Ginger
3/4 tsp Baking Soda
1/2 tsp Ground Cloves
1/2 tsp Salt (we use pink himalayan but use safe for you)
3/4 cup Tropical Traditions coconut oil softened slightly
3/4 cup Unsulphured Molasses(we use organic Plantation brand)
2-3 Tbsp Water or Milk of choice.
1) In bowl combine dry ingredients. Then add wet ingredients to the dry ingredients and mix well. I found using my hands worked great!
2) Between 2 sheets of parchment paper roll out cookie dough. I prefer rolling these thinner for a nice crisp cookie. If dough gets too dry to roll add just enough water to bind again.
3) Transfer cookies to a parchment lined cookie sheet.
4) Bake for 12-15 minutes depending on thickness.
5) Cool and decorate.
Posted by Diane at 10:56 AM