Gluten-Free Gingerbread Cookies

Servings:

Serves 24

2 2/3 cup

All-Purpose Flour, Gluten-Free

2 teaspoons

ginger

½ teaspoon

cinnamon

½ teaspoon

nutmeg

½ teaspoon

allspice

1 teaspoon

baking soda

½ teaspoon

salt

¾ cup

Coconut Infusions™ Non-Dairy Butter Flavor, Organic

1 cup

Coconut Sugar, Organic

egg

¼ cup

milk

Flat Icing

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.

Print this recipe

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.