Sunday, December 12, 2010

GFCF Allergy Free Gingerbread Cookies

     This is my favorite recipe for gingerbread cookies because it doesn't have a strong ginger-molasses taste.  It is much milder and not as spicy as some recipes.  If you like a milder cookie give this one a try.             Also, we make gingerbread families in our house instead of gingerbread men.  Enjoy!

Free of: Gluten, Dairy, Soy, Egg, Corn, Nut

1 1/3 cup GF all purpose flour ( I use Cybele Pascal's Flour Mix)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup packed light-brown sugar
1/4 cup maple syrup
1/4 cup canned pumpkin


  1. In a medium bowl combine the flour, guar/xanthan gum, baking soda, cinnamon, ginger, allspice, cloves, and salt.  Stir until well blended.
  2. In a mixing bowl (I like to use my Kitchen Aid) beat the shortening, brown sugar, and syrup until it fluffy.  Add the pumpkin until it is incorporated. 
  3. Gradually add the flour mixture.  Blend on a level 2 on a Kitchen Aid or a mix setting on hand beaters for about three minutes.  
  4. Gather the dough to form a ball and place in plastic wrap and chill for 15 minutes. 
  5. Lightly flour your work surface with sweet rice flour, and roll out the dough to 1/4 inch thick.  Cut your shapes.  Transfer to a lightly greased cookie sheet.
  6. Bake in a preheated oven that is 350 degrees for 11-15 minutes.  Let rest on pan for 5 minutes before removing to a plate. 
  7. Makes approximately 12 gingerbread families.  If you make them as gingerbread men, you should get approximately 2 dozen cookies. 
Frosting to Drizzle:
If you would like to drizzle frosting on your cookies, this is the recipe that I use:
1/4 cup corn free powdered sugar
2 Tbsp coconut milk
Dash vanilla extract

Beat with a beater until smooth.  Add a dash of vanilla extract, beat again.
Use a spoon and drizzle over the cookies.

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