This allergen free gingerbread recipe with no added sugar & just the right amount of spice will not disappoint.
2 & 3/4 cup of Gluten Free 1:1 flour*
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
½ tsp salt
¼ tsp nutmeg
¼ tsp cloves
½ cup maple syrup
⅓ cup melted coconut oil
⅓ cup blackstrap molasses
⅓ cup unsweetened applesauce
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl, mix the flours, baking powder, baking soda, salt and spices. Make a well in the center of the bowl
Add the maple syrup, molasses, coconut oil, applesauce and vanilla to center of dry ingredients. Or in a separate small bowl if you prefer.
Mix the wet ingredients together until well combined, then slowly start to add dry ingredients.
If you plan to roll out dough, chill in the fridge for at least an hour.
When the dough has chilled, either roll it out ¼-inch thick and cut into shapes using a cookie cutter or roll into 1.5” balls and flatten with palm. Add 2 small pretzels where ‘ears’ could be to make a reindeer face.
Bake for 12-15 minutes and then remove the baking sheets from the oven. After the cookies have cooled slightly, transfer them to a wire rack to cool completely.
Decorate as desired using your favorite icing cookie recipe.
* Make sure your flour has arrowroot powder in it. This is important for them to roll out without crumbling. If not sub 1/4 cup arrowroot for 1/4 cup of the flour.