For the Love of Ginger!
These are fabulous rolled gingerbread cookies, that are also gluten-free and dairy-free!
I developed this recipe based on the desire to make a good rolled gingerbread cookie, that was also gluten-free and dairy-free!
I then made dozens of these cookies for my Christmas cookie boxes!
I then tweaked the recipe for rolled Honey Cinnamon, and Honey Almond cookies!
While there are several cup-for-cup gluten-free flours on the market, I use Bob’s Red Mill Gluten-Free RED LABEL flour that is made with garbanzo beans. When using this particular flour, DO NOT taste the raw dough. It is disgusting! But, don’t worry, that flavor bakes out! (and no, I don’t get paid to use it or mention it, I just like it).
These are fabulous rolled gingerbread cookies, that are also gluten-free and dairy-free!
Ingredients
- Dry Ingredients
2 3/4 cup Bob’s Red Mill Gluten-Free Flour (Red Label) (297 grams)
3/4 cup Almond Flour (84 grams)
1/4 cup Coconut Flour (28 grams)
3/4 teaspoon Xanthan Gum
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Cloves
1 TABLESPOON Ginger
- Wet ingredients
2/3 cup Coconut Oil (150 grams)
1 cup Brown Sugar (packed)(192 grams)
1 teaspoon Vanilla flavoring
2 TABLESPOONS Molasses (30 grams)
2 whole Eggs (chilled)
Directions
- Dry Ingredients
- Sift or stir together all DRY ingredients in a large bowl. Set aside.
- Mixing
- Partially melt (soften) the coconut oil and stir to a fluffy consistency. DO NOT melt entirely. This may take only 10-15 seconds in the microwave. Add to mixing bowl.
- Add brown sugar to coconut oil, mix on low just until oil and sugar are combined. DO NOT overmix! Over mixing will add air to the dough, causing the rolled/cut cookies to spread.
- Add flavoring and molasses.
- Add chilled eggs one at a time, mixing until well combined.
- With the mixer on low, slowly add dry ingredients. Mix on low only until dry ingredients are well combined. DO NOT overmix! Over mixing will add air to the dough, causing the rolled/cut cookies to spread.
- Chill dough until stiff enough to handle and roll (approx. 30-60 minutes). DO NOT chill too long as the coconut oil will become too hard and the dough will become difficult to roll.
- Roll approx. 1/4″ thick and cut into desired shapes. Place cut cookies on parchment paper or silpat mats.
- Chill cut pieces in the refrigerator while your oven preheats to 350 degrees.
- Bake cookies for 10-12 minutes. Cool on pan for 10 minutes then remove to wire cooking rack.
- Enjoy plain or decorate with your favorite frosting.
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