Gluten Free Vegan Gingerbread Cookies
All the comfort and joy of the traditional holiday snaps, but without corn, dairy, eggs, or gluten!
READY IN: 50mins
SERVES: 40
YIELD: 40 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup brown rice flour
- 1⁄2cup sorghum flour
- 1⁄2cup arrowroot
- 1⁄4cup potato starch
- 1⁄4cup sweet rice flour
- 2teaspoons ground ginger
- 1teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1pinch black pepper
- 1⁄2teaspoon salt
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon guar gum
- 1⁄2cup molasses
- 1⁄4cup superfine sugar
- 1⁄4cup softened vegan margarine
- extra rice flour for dusting when rolling and cutting out cookie
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DIRECTIONS
- Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
- Mix the dry ingredients together and set aside.
- Cream molasses, sugar and margarine.
- Slowly add dry ingredients and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8” thickness and cut out shapes.
- Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
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