These gingerbread cookies work really well for making cut out gingerbread cookies and are free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
Author: Kristi Winkels
2tablespoons+ 2 teaspoons hot water
1tablespoonflax seed meal
2 ½cupswheat free all-purpose flour
Preheat the oven to 350 degrees. In a small bowl, mix together the flax seed meal and 3 tablespoons warm water. Let stand for about 10 minutes.
In a mixing bowl, combine the sugar, molasses, oil and water. Add the flax seed and water mixture. In a separate bowl, combine the flour, baking soda, salt, cinnamon and ginger. Add the dry mixture gradually to the wet mixture and mix well. Roll the dough into a ball, cover the mixing bowl and refrigerate the dough for at least 1 hour.
Roll out the dough to ¼ inch thickness on a floured surface (I use rice flour). Using cookie cutters cut into desired shapes. Place cookies onto an ungreased baking sheets.
Bake for 9-10 minutes in a preheated oven or until cookies are firm.