Impossibly perfect gluten-free, dairy-free, egg-free (even vegan!) gingerbread cookies

December is a "sweet" time of year, and for those of us with children who have food allergies and/or sensitivities, it can be tricky to navigate the world of cakes and cookies that seem to appear at every turn!This is my go-to gingerbread recipe that never fails me.  It's quick and easy and more importantly - tasty!  A great treat to bring to parties and potlucks that everyone can enjoy.Happy Holidays!Ingredients:

  • 2 1/2 cups gluten-free baking flour (I've used Bob's Red Mill AP flour and PC's AP gluten free dairy free gingerbread cookiesgluten-free flour)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1 cup molasses
  • 1/2 cup coconut oil

Directions:

  • Combine dry ingredients and set aside
  • Heat molasses and coconut oil on the stove until boiling.  Set aside and let cool to room temperature.  Add molasses mixture to dry ingredients and mix until a thick dough forms.  Chill for at least 2 hours before using.  Roll out dough on a well floured surface.  Bake cookies at 375 for 6-8 mins.  Enjoy!
recipesDr. Salib Huberbaking, cookie, dairy-free, egg-free, Gluten-free, Holiday, vegan