Violets and Amaranth

Eating weeds and gaining grains: an adventure in eating

Christmas Baking Part 1: Gingerbread Cookies (gluten, egg, and dariy-free!)

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Last year, I worked all December to make cookies that worked.  While I lost that cookie recipe, the lessons I learned stuck with me.  I came up with a fabulous cookie right out the gate.  These are not cut-out cookies.  I’ll work on that for next year.  For this year, I will be happy to have a round, fluffy, ginger bite of goodness.  Next year, I’ll figure out how to make them hold their cut out shape – even if it means baking them in a cookie cutter mold.  Enjoy the recipe; I hope it works as well for you as it has for me.  Pictures to follow – soon I hope.  We keep eating the cookies and forgetting to pause long enough to pose them for the camera!

Honey Gingerbread Cookies (makes about 2 1/2 to 3 dozen, depending on how big you make the cookie)

¼ cup coconut oil, (could also use the same amount of butter or shortening instead of coconut oil)
1 cup molasses
¼ cup honey
¼ cup cold water
½ cup millet flour
½ cup sorghum flour
1 cup sweet rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon cinnamon

1. Mix the oil and sugar. Add the cold water and mix until blended. Stir in the remaining ingredients.

2. Chill the dough. Spoon in small rounds onto a cookie sheet lined with parchment paper or greased with butter. The cookies will expand so place them with space between each cookie. Bake at 350℉ for 10 to 12 minutes and cool on a wire rack.

A plate of Ginger Cookies

Close-up!

Merry Christmas!

April

Edited on 1/26/12 to add photos

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One thought on “Christmas Baking Part 1: Gingerbread Cookies (gluten, egg, and dariy-free!)

  1. Pingback: Growing « Violets and Amaranth

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