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Servings:
Serves 24
2 2/3 cup
2 teaspoons
ginger
½ teaspoon
cinnamon
½ teaspoon
nutmeg
½ teaspoon
allspice
1 teaspoon
baking soda
½ teaspoon
salt
1 cup
1
egg
¼ cup
milk
1
Recipe
We’re giving the traditional holiday gingerbread cookie a natural and gluten-free makeover with this delectable recipe that replaces table sugar with coconut sugar and uses non-dairy butter-flavored coconut oil. These cookies taste great and come out perfect – soft in the middle with just the right amount of crispiness on the edges.
- Preheat oven to 350°F and line cookie sheet with parchment paper.
- In a large bowl, combine flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
- In a separate bowl, cream together butter infused coconut oil and coconut sugar.
- While mixing, slowly add the egg and milk until fully incorporated.
- Fold in the dry ingredients and continue to mix until sticky dough is formed.
- Form the dough into a disk, wrap in plastic, and refrigerate 30 minutes.
- Dust work surface with gluten-free all-purpose flour, and roll dough to 1/8 inch thick.
- Cut cookies into your favorite shape and transfer to prepared cookie sheet.
- Bake cookies for 8 minutes or until firm.
- Decorate with flat icing.
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Nutritional Information
Serving Size:
1 Cookie (36 g)
Calories:
150
Total Fat:
7 g
Saturated Fat:
6 g
Protein:
1 g
Total Carbohydrate:
21 g
Dietary Fiber:
0 g
Cholesterol:
10 mg
Iron:
0 mg
Sodium:
110 mg
Calcium:
10 mg
