Allergy Free Gingerbread Cookies
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 124 kcal
Author: Kristi
Ingredients
  • 1/3 cup granulated sugar
  • 1/3 cup molasses
  • 1/4 cup canola oil
  • 2 tablespoons + 2 teaspoons hot water
  • 1 tablespoon flax seed meal
  • 3 tablespoons warm water
  • 2 1/2 cups wheat free all-purpose flour
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
Instructions
  1. 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.
  2. 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, xanthan gum, 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.
  3. Roll out the dough to 1/4 inch thickness on a floured surface (I use rice flour). Using cookie cutters cut into desired shapes. Place cookies onto an ungreased baking sheets.
  4. Bake for 9-10 minutes in a preheated oven or until cookies are firm.
Recipe Notes

Nutrition Facts: Serving size: 1 cookie, calories: 124, total fat: 3 grams, saturated fat: 0 g, cholesterol: 0 mg, sodium: 400 mg, total carbs: 22, fiber: 1 g, sugar: 8 g, protein: 2 g