Gingerbread Cookie Dough
This is the classic gingerbread cookie reinvented. Gluten-free, soy-free, vegan, and refined sugar-free, this Gingerbread Cookie Dough does double duty: it can be rolled out for crisp gingerbread men ready to decorate or it can be baked thicker for a moist, chewy cookie.
Vegan, soy free, gluten-free, and refined sugar-free.
Baking Instructions: Preheat the oven to 350 F. Scoop out a large ball of dough and place it between two pieces of parchment paper (or one piece folded in half). Roll the dough until it is about 1/4 inch thick. The thinner you roll the dough, the crispier the cookies will be. Use your favorite cookie cutters to cut the dough. Then peel the parchment paper away from the cookie cut outs, holding the cookies against the rubber spatula. Then place the cookies on a lined baking sheet. Alternatively, you can roll and cut the dough on the prepared baking sheet and just peel away the unwanted dough. Then put that tray straight in the oven. Bake the cookies for 10-13 minutes. You want them to be more on the done side if you plan to decorate them. Remove them from the oven when they look crispy at the edges and are firm. Let the cookies cool and then decorate!
You can also just scoop balls of cookie dough onto a lined baking sheet and press them down with your palm gently. The flatter you press them, the crispier they will get. If you want a moist cookie, press them to about 1/2 thick.
Makes about 26 one inch cookies
Ingredients: Blackstrap molasses, date paste, sunflower oil, organic coconut sugar, water, sorghum flour, gluten free oat flour, organic coconut flour, flaxseed, baking soda, sea salt, ginger, allspice, cinnamon
Made on equipment shared with eggs, dairy, tree nuts, and soy.