Sturdy, tasty, beautiful. They don't puff or spread, and you can use this dough as the basis of a gingerbread house. They're gluten free, dairy free, egg free, soy free, and nut free (except coconut), and they could easily be cane sugar free with the use of coconut sugar. They bake up tender on the inside and crisp on the outside. The dough is easy to handle, easy to make, and fast to bake. This recipe is 100% simple, and 100% delicious!
Ingredients
Dry
1 Cup GF Oat Flour 1/2 Cup Tapioca Flour 1/4 Cup Coconut Flour 1/2 teaspoon salt 1/2 teaspoon Xanthan Gum 1/2 teaspoon Baking Soda 1 teaspoon Ginger 1 teaspoon Cinnamon 1/2 Cup Organic Cane Sugar (or coconut sugar)
Wet
1/3 Cup Coconut Oil (melted)
1/4 Cup Applesauce
1/4 Cup Blackstrap Molasses
Pre-heat your oven to 350 degrees. Whisk the dry ingredients together in a large bowl, and the wet ingredients together in a separate bowl. Then, combine them using a stiff spatula or wooden spoon. This should all pull together into a dough that is perfect and ready for handling immediately.
Roll the dough out between two pieces of parchment paper so it doesn't stick to the counter and you don't have to make a mess or waste any additional flour. Cut the dough into whatever shapes you'd like using cookie cutters or a knife. Transfer to a lightly greased cookie sheet and bake for approximately 10-12 minutes.
Let the cookies cool for 10-15 minutes before transferring them to a cooling rack. Let them cool completely before frosting, or enjoy a warm, unfrosted cookie fresh from the oven. (Ok, fine, you can smear a little frosting on there if you need to.)
Gluten free/vegan baking shouldn't be overly complicated. With ingredients balanced in the right proportions, and using the right ingredients, you can have simple, delicious cookies, with very little effort and zero over-thinking. I hope you enjoy them as much as we did.
Tip:
Look online for templates that can help you build your own unique gingerbread house! We had fun making a gingerbread recreation of our local
True Food Kitchen.
-Marian
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