Just because there’s no gluten, dairy, soy, nuts or refined sugar, doesn’t mean these soft and chewy ginger bread cookies aren’t delicious! They’re easy to make and good to eat. Plus, they’ve got good for you ingredients like blackstrap molasses (high in iron), coconut oil (rich in healthy fats), ginger (a natural anti-inflammatory) and cinnamon (a blood sugar stabilizer). If you’re going to a group gathering, chances are good that someone is allergic to something. These are the perfect cookies to accommodate even the most sensitive eater; but trust me, no one will ever know these cookies are actually good for you!
What you’ll need:
1 1/2 cups Softened/Solid Coconut Oil
2 cups Coconut Sugar
1/2 Cup Blackstrap Molasses
2 Organic Eggs
4 Cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
(if you choose a different type of GF flour, add 1 tsp of xanthan gum)
4 tsp Baking Soda
2 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Pumpkin Pie Spice
1 tsp Salt
1/4 cup Coconut Sugar (extra)
What you’ll do:
Preheat your oven to 375. In a large mixing bowl, beat the coconut oil and coconut sugar. Once combined, add in the molasses, and eggs. Beat until well mixed. In another bowl, whisk together the flour (xanthan gum if your GF flour doesn’t include it), baking soda, salt and spices. Then add the dry mix to the wet ingredients. Using a cookie cutter, cut out gingerbread shapes. Don’t have a cutter? No problem. Just roll the dough into small balls. Next, either place gently or roll the dough in the extra coconut sugar. Prep baking sheets with parchment paper and place the dough on the baking sheets (when I don’t have parchment, I spray the cooking sheet with a quality oil). Dough will spread while baking so give each cookie it’s space. Bake at 375 for 10 minutes. Remove from the oven and let them set on the warm baking sheet (about 5 minutes). Let cool on a wire rack and ENJOY!
Makes about 2 dozen cookies
