Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies

adapted from Bites and Bites

Ingredients:

2 cups brown rice flour

(I used my homemade brown rice flour)

1/4 cup tapioca starch or cornstarch

1/2 cup sugar or sweetener

(I used coconut palm sugar)

1/8 cup molasses

1 large egg or alternative

1/4 cup butter, oil, margarine etc.

1/2 tsp grated lemon peel

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp xanthan or guar gum

(optional - used to help bind)

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

Directions:

A. Preheat oven to 350 Fahrenheit 

B. Mix the dry ingredients together in a large bowl

C. In a separate bowl, beat an egg before mixing the other wet ingredients together

D. Slowly combine wet mixture into dry mixture, folding lightly with a spatula

D. Scoop 2-3 heaping tablespoons of batter onto a non-stick cookie sheet or baking 

pan lined with parchment paper

E. Sprinkle extra sugar on top before placing cookies into the oven

F. Bake for 12-15 minutes, then allow them to cool for 5 minutes

Yields: 6-10 cookies, depending on the size 

Most gingerbread cookies do not add baking powder so that

 the dough becomes malleable so that one can roll it out. This

 method is similar to the Ginger Men Cookies I made last year

The reason I added baking powder to this recipe is because I want to place

 emphasis on the 'bread' in Gingerbread. I like gingerbread cookies puffed up and

fluffy; A thick and airy dessert to warm the heart and keep you light on your feet :)