Gluten-Free, Vegan, Nut and Egg Free Gingerbread Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36-40
 
Ingredients
  • 1 cup brown rice flour
  • 1 ¼ cup sorghum flour
  • ½ cup arrowroot
  • 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 blackstrap molasses
  • ⅓ cup coconut oil
  • ⅓ cup unsweetened applesauce
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flours, baking powder, baking soda, salt and spices.
  3. Add the maple syrup, molasses, coconut oil, applesauce and vanilla to a small pot. Gently heat the mixture until the coconut oil has completely melted and everything is mixed together.
  4. Mix the wet ingredients into the dry and stir well. Chill the dough in the fridge for at least an hour.
  5. When the dough has chilled, either roll it out ¼-inch thick and cut into shapes using a cookie cutter, or pat the dough into a log and slice cookies that are ¼-inch thick. Place the cookies on a parchment-lined baking sheet.
  6. Bake for 12-15 minutes, then remove the baking sheets from the oven. After the cookies have cooled slightly, transfer them to a wire rack to cool completely.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergen-friendly-recipe-re-mix-gingerbread-cookies/