Gingerbread Cookies - Top Allergen Free
These Gingerbread Cookies are free from the top allergens, there is a coconut free version below, and a version that is coconut free, grain free , but contains nuts.
Ingredients
- 2 ½ cups Gluten Free Flour Blend (or buckwheat flour)
- ½ cup Coconut sugar (or brown sugar)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 teaspoons ground ginger
- ⅔ cup coconut oil, melted
- 4 Tablespoons molasses (or honey)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven 180°c fan bake.
- Combine all the ingredients together in a large bowl and mix until it forms a dough. The dough should be soft, smooth and pliable.
- If it is too dry, add 1 Tablespoon water at a time, until it comes together
- If it is really hot (E.g. your coconut oil was liquid at room temp and you didn't have to melt it) then rest the dough in the fridge for 10 minutes before rolling.
- Split the dough into 2 balls. Roll the first ball of dough out between two pieces of baking paper to ¾ of a centimetre thick (½ an inch).
- Place a greased piece of oven paper on a large oven tray.
- Cut into shapes with your cookie dough cutter and place on the baking sheet.
- Repeat with the second ball of dough.
- Cook for 10 - 12 minutes.
- Leave to cool on baking tray for 10 minutes, then transfer to a wire rack to cool.
- Decorate as you wish. We used icing sugar + water and naturally coloured sprinkles. For a low sugar option you can make a paste with tapioca and water to decorate with.