Coconut Free Gingerbread Cookies - GF, DF, EF, NF, SF, RSF
These Gingerbread cookies are free from glutem dairy, eggs, nuts and coconut.
Ingredients
- 2 ½ cups Gluten Free Flour Blend (or buckwheat flour)
- ½ cup maple syrup (or other liquid sweetener)
- 3 Tablespoons molasses (or honey)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 teaspoons ground ginger
- 1 teaspoons vanilla extract
- ½ cup oil (mild olive oil, almond or macadamia oil)
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.
- 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 rolled dough into shapes with your cookie dough cutter and place on the baking sheet. I use a cake icing spatula to lift the shapes up and on to the tray.
- 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.