Gingerbread Cookies

• 2 1/3 cups brown or white rice flour, plus more for dusting
• 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
• 2 1/2 cups vegan sugar
• 1/2 cup arrowroot
• 3 tablespoons ground ginger
• 2 tablespoons ground cinnamon
• 1 tablespoon xanthan gum
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1/4 teaspoon grated nutmeg
• 2 cups melted refined coconut oil or canola oil
• 3/4 cup unsweetened applesauce
• 1/4 cup vanilla extract
• 1/3 cup cold water
• Vanilla Sugar Glaze for decorating (optional, page 127)

1. Preheat the oven to 325F.
2. Line 2 rimmed baking sheets with parchment paper and set aside.
3. In a large bowl, whisk together the 2 1/3 cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg.
4. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.
5. Gradually add the cold water and stir until the dough is slightly tacky.
6. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
7. Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour.
8. Dust a rolling pin with more rice flour.
9. Roll out the dough to 1/4-inch thickness.
10. Cut out cookies with your desired cookie cutters and transfer them from the work surface to the prepared baking sheets with a spatula, placing them about 1 inch apart.
11. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more.
12. Let stand on the baking sheets for 10 minutes, then decorate with glaze if using.

brown, red, vegan sugar, arrowroot, ground ginger, ground cinnamon, xanthan gum, salt, baking soda, nutmeg, coconut oil, unsweetened applesauce, vanilla, cold water, vanilla sugar

Taken from www.epicurious.com/recipes/food/views/gingerbread-cookies-378078 (may not work)