Holiday Gingerbread Cookies

  1. Preheat the oven to 350F.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, stir together the rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. In a separate bowl, combine the agave nectar, molasses, applesauce, canola oil, and vanilla extract.
  5. Mix well and pour over the dry ingredients.
  6. Stir until the 2 mixtures are thoroughly combined.
  7. Cover and chill the dough 2 hours or more.
  8. Sprinkle your work surface with arrowroot powder.
  9. Divide the chilled dough into 4 equal parts.
  10. Return 3 parts to the refrigerator to keep chilled.
  11. Roll out the dough 1/4 inch thick.
  12. Cut out gingerbread with cookie cutters and place them on the prepared baking sheets.
  13. Bake for 6 to 7 minutes.
  14. The cookies will be slightly soft when they are removed from the oven.
  15. Allow to cool for 5 to 10 minutes, then move to cooling racks to cool completely.
  16. These freeze very well in plastic freezer storage bags.
  17. Makes approximately 5 dozen cookies, depending on the size of the cookie cutter.

brown rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, amber, dark molasses, unsweetened applesauce, canola oil, vanilla

Taken from www.epicurious.com/recipes/food/views/holiday-gingerbread-cookies-379320 (may not work)

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