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Thursday, December 12, 2013

GF Gingerbread Cookies

I’m going to brag a bit here; I’m pretty proud of these cookies! These are the first cookies that have turned out almost identical to what the original cookie tastes like. They are also the first cookies I’ve been able to roll out properly! Win! These are just a traditional gingerbread cookie with a few lower fat options to save on unnecessary junk and calories. Serve these with or without the frosting. Makes about 2 ½ dozen cutout cookies.

1 cup GF all purpose flour
½ cup white rice flour
½ cup arrowroot starch
¼ cup coconut flour
1 tsp xanthan gum
½ cup coconut sugar, or stevia
1 tsp baking powder
1 tsp cinnamon
½ tsp allspice
½ tsp baking soda
1 tsp ground ginger
½ cup molasses
1 large ripe banana, mashed
1 egg
1 tsp vanilla
1 cup powdered sugar
1 Tbsp vanilla almondmilk (or regular milk)

  • In a large mixing bowl, combine flours, starch, xanthan gum, sugar, baking powder, cinnamon, allspice, baking soda and ginger. 
  • Add in banana, molasses, egg and vanilla and blend over medium speed for about a minute. 
  • It is best to chill dough about 30 minutes so it is easier to handle but it’s not required. 
  • Pour dough onto a clean, floured surface and gently roll out into a ¼” thick circle. 
  • Cut out cookies and place on a greased baking sheet. Repeat with remaining dough. 
  • Bake at 375°F for about 10-15 minutes or until cookies start to brown.
  •  Let cool on a wire rack for about 10 minutes and gently spread icing over cookies if desired. Store cookie sin a sealed container. 

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