If there are people in your life that you feel like you can never give baked goods because you simply don’t know how to bake for them, or if your special diet has kept you from enjoying sweet treats, then this is the recipe for you.
2 3/4 cups gluten-free plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tap baking powder
1/2 tsp salt
1 1/2 cups coconut sugar
1/4 cup molasses
1/3 cup coconut oil, soft
1/4 cup almond milk, room temperature
1 tsp vanilla extract
White icing (optional)
2 1/2 cups organic powdered sugar
2-3 tbsp almond milk
Preheat oven to 180C. Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside.
In bowl, mix together coconut sugar, molasses, coconut oil, almond milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes.
Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour.
On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4″ thick.
Cut dough using gingerbread man cookie cutter or star shape. Carefully place cookies on prepared baking sheets.
Bake cookies for 8 minutes. Remove from oven and place on cooling rack to cool completely.
While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons almond milk. Stir until smooth. Add more milk as needed.
Place glaze in piping bag with small, round tip or use ziploc bag, cutting the tip. Pipe onto cooled cookies. Allow icing to sit for 1 hour to harden.
Serve and enjoy! Merry Christmas x