Gingerbread Cookies (Gluten Free)
Shhh…Don’t tell anyone it’s gluten free, they will never know unless you do! This recipe is sure to be a hit for the holidays or anytime of year. A scrumptious treat for the holidays.
- Prep Time:
10 min - Cook Time:
9 min - Ready In:
19 min
Ingredients
- 1 1/2 cups brown rice flour
- 3/4 cup buckwheat flour
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 6 tablespoons butter
- 6 tablespoons molasses
- 4 tablespoons honey pure, unpasteurized
- 3 tablespoons sucanat, or whole cane sugar
- 1 egg
Directions
Preheat oven to 350 degrees Celsius.
Combine flours, baking powder, ginger, cinnamon, cloves and allspice in a bowl and mix to blend ingredients.
In a mixer, beat butter until light and fluffy. Add molasses, honey, sucanat and eggs, then mix until fully blended again. Occasionally scrape sides of bowl to ensure all ingredients are well mixed.
Add flour mixture to wet ingredients and blend on low speed until fully blended. Remove dough from mixer and place in a sealed container in fridge for about 20 minutes.
On a lightly floured counter (use buckwheat flour for counter), gently roll out dough to 1/4 “ thick, and cut with cookie cutters. Place on parchment lined cookie sheets and bake for 9-10 minutes (cooking times may vary). Let cool on cookie sheets for 2-3 min, then transfer to a wire rack to cool completely.
Decorate as desired and enjoy!
Makes 20-30 cookies.
