Allergy Friendly Gingerbread Cookies

• 1 cup White Sugar
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Salt
• 1- 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1 cup Dairy Free Margarine, Melted
• 1/2 cups Coconut Milk
• 1 cup Unsulfured Black Strap Molasses
• 3/4 teaspoons Gluten Free Vanilla
• 4 cups Gluten Free Flour Blend (I Use 1 Cup Bette Hagman's Gourmet Light Flour Blend, 1 Cup Sorghum Flour, 1 Cup Tapioca Flour, 1/2 White Rice Flour, 1/2 Cup Arrowroot Starch)
• Extra White Rice Flour For Mixing And Potato Starch For Rolling

1. 1.
2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
3. 2.
4. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, baking soda and xanthan gum.
5. Mix in the melted margarine, coconut milk, molasses, and vanilla.
6. Stir in the flour blend, 1 cup at a time, mixing after each addition.
7. The dough should be stiff enough to handle without sticking to the fingers.
8. If necessary, add additional white rice flour to prevent sticking.
9. 3.
10. When dough is smooth, roll between 2 sheets of waxed paper or pat (I found patting easier) to 1/4 inch thickness.
11. Sprinkle with potato starch to prevent sticking.
12. Cut into shapes and transfer to cookie sheets.
13. 4.
14. Bake for 10-12 minutes in the preheated oven.
15. The cookies are done when the top springs back when touched.
16. Remove from cookie sheets to cool on wire racks.
17. Decorate as desired.

white sugar, ground ginger, ground nutmeg, ground cinnamon, salt, baking soda, xanthan gum, margarine, coconut milk, unsulfured black strap molasses, vanilla, flour, extra white rice flour

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/allergy-friendly-gingerbread-cookies/ (may not work)