Gingerbread cookies are one of my very favourite desserts of all time so this is a recipe I look forward to indulging in all year! Grab your decorations, holiday music, your favourite cookie cutters and check this out:
Allergy Friendly CHEWY GINGERBREAD COOKIES
1 stick (1/2 c) Earth Balance Shortening1/2 c coconut sugar
1/2 c molasses (preferably
unsulphured)
1/2 tsp vanilla extract
1 tbsp cold water
2 1/2 tsp ginger, ground
1/2 c teff flour
3/4 c buckwheat flour
1/2 c brown rice flour
3/4 c tapioca starch (or tapioca flour)
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/4 tsp cloves, ground
1 1/4 tsp baking soda
1 tsp xantham gum*
You will need the oven to be at 350, however depending on how long it takes you to cut them out and decorate you may want to wait to turn it on.
In large mixing bowl, mix shortening and sugar until light and fluffy. Add molasses, vanilla and water until well combined.
Next, grab a medium bowl and mix throughly all the rest of the ingredients. Once mixed add to wet ingredients in large mixing bowl. Mix until just incorporated, dough might be a bit crumbly but you can easily form into shapes.
If you aren't in a rush then you can pop the dough in the fridge for 30+ minutes (if you wrap it they can stay in overnight) If you can't possibly wait any longer (like me) then grab two pieces of parchment paper, one on the bottom, plop in the dough and place one on top. This will keep both your counter and the rolling pin clean. Roll out to 1/4 inch thick, remove top layer of parchment and cut out your favourite shapes. You can decide if you wish to decorate before or after they go in the oven.
Place on lined cookie sheet and bake for 8-10 minutes (rotate pan once). Let cool on cooling rack for at least 10 minutes and then dig in!
*Note: You could attempt to leave the xantham gum out but it may result in a very crumbly cookie. I've never tried it before.
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