Gingerbread is a favourite at our house around the holidays. Over the years, I’ve kept adjusting gingerbread recipes to try and make them as healthy as possible. I found a really easy recipe that turned out really well with modifications to make it dairy free, wheat free and egg free. It’s even possible to use coconut sugar in this recipe instead of brown sugar. Sugar is sugar, however coconut sugar has been toted as being a healthier sweetening option to cane sugar.
This recipe has so many possible variations, which is why I love it! Here’s the run down:
1/2 cup coconut oil
2 + 1/2 cups gluten free all purpose flour mix (like Bob’s Red Mill’s option)
1/2 cup coconut sugar (or brown sugar)
(***add 1/2 cup apple sauce if using coconut sugar)
1/2 cup organic molasses
1 flaxseed meal egg (1 tbsp ground flaxseed + 2 tbsp water, stir and allow to sit for 5 minutes to thicken)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves (I grind whole cloves in my seed grinder)
Soften the coconut oil by warming it in a double boiler for a few minutes. The add the coconut oil and half the flour into a mixing bowl if mixing by hand, or into an electric mixer. Mix the ingredients until well combined.
Add sugar, molasses, egg replacement, baking soda, ginger, cinnamon and cloves. Mix until well combined.
Mix in the rest of the flour until well combined.
Roll the cookie batter into a log. Cover and chill for at least 1 hour.
Preheat oven to 375 degrees.
Once dough is firm from chilling, take pieces of the dough and knead it with your hands to help soften it and make it malleable. Roll out on a lightly floured surface to about 1/8 inch thickness. Using a cookie cutter, cut dough into shapes.
Place cut cookie dough onto a parchment lined cookie sheet.
Bake for 7-10 minutes. Cool cookies before storing.
This is a great recipe that we enjoy during the festive season, but even as a wintery treat. My kids are delighted at the shape of the gingerbread people, and I enjoy these cookies with a nice spicy Chai Tea. Merry Ginger! 🙂