23 Dec


Only 48 hours until Christmas! I still have some last minute shopping to do, but in the meantime, Merry Christmas from my gingerbread babies to your lovely faces! I must say, this was the very first time that using brown rice flour worked successfully (texture wise) in making cookies! These were light, crunchy deliciousness with a kick of the ginger spice and the sweetness of the molasses. These good for you cookies will definitely make you feel good! In moderation of course ๐Ÿ˜‰

This recipe is also vegan friendly.

Recipe: makes 2 dozen

Dry Ingredients:

1 cup brown rice flour
1 cup tapioca starch (or arrowroot starch)
1 tsp ginger powder (or 2 depending on how strong you prefer it)
1 tsp ground cinnamon
ยฝ tsp nutmeg
ยฝ tsp sea salt
ยฝ tsp gluten/aluminum free baking soda
ยฝ tsp agar powder

Wet Ingredients:

ยฝ cup organic blackstrap molasses (sulphur free)
ยผ cup organic virgin room temperature coconut oil (or softened butter)
1 tsp organic pure vanilla extract

Preheat oven to 350ยฐF and line 2 baking sheets with parchment paper.

Mix dry ingredients together in a large bowl and set aside, then combine wet ingredients in a small bowl and mix until you get firm cookie dough.

Roll your cookie dough into a ball and wrap it up with a plastic wrap, then place it in the freezer for 5 minutes to firm up. In the meantime, place two plastic wraps on your counter top and sprinkle some flour on it. Remove your cookie dough from the freezer and place on the counter, then rub some flour on a rolling pin and roll out the dough to about 1/8 inch thick.

Cut out ginger bread babies and place on the lined baking sheets and place in the oven. Bake for 15 minutes. When ready, take the gingerbread cookies out of the oven and let it cool off on the counter for another 15 minutes so that they can fully crisp up.

Frost with frosting of choice.

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