Gingerbread Cookies (dairy-free, gluten-free, egg-free, refined sugar-free, vegan)

What’s better at the holidays than sugar cookies or gingerbread cookies?  Just the smell of gingerbread baking makes most of us think of Christmas.  This recipe uses a number of types of flours to get the right consistency for gingerbread but is fairly easy to put together.  I added a 1/2 teaspoon of fresh grated ginger but it could have used substantially more so if you really like ginger, add 1-2 teaspoons of freshly grated ginger.  And, depending on how thin you roll these, vary the baking times from 10-12 minutes for thinner cookies and  15-20 minutes for thicker cookies.  And the number it makes also depends on how thin you roll them; it can make as few as 15 for thicker cookies or as many as 24 for thinner cookies.

I’m working on a sugar-free and egg-free royal icing and hope to have that recipe ready for the blog soon.  

In a medium sized bowl combine:

  • 1 cup millet flour
  • 1 cup tapioca starch/flour
  • 1/2 cup arrowroot
  • 1/2 cup sweet sorghum flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger (more if you like them really gingery)
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt

Sift or stir to combine dry ingredients.  In a large bowl mix:

  • 1 cup shortening such as Spectrum
  • 1/2 cup date sugar
  • 1 teaspoon monk fruit powder

Beat on medium speed until well mixed.  Add:

  • 1/2 cup agave nectar (or coconut nectar or honey)
  • 1/4 cup unsulfured molasses
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 to 2 teaspoons freshly grated ginger

Mix on medium speed until combined.  Add dry ingredients in several batches (around 3/4 cup at a time) until all the flour is incorporated.  I actually put down the mixer when half the dry ingredients were added and mixed in the remainder with a large spoon.  Form into a round disk (or a rectangle) and wrap in plastic wrap.  Refrigerate for 1/2 to 1 hour.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper (no non-stick spray needed).  Unwrap the plastic wrap and add a piece of parchment paper to the top.  Roll out to 1/8 to 1/4 inch depending on taste.  I prefer a very thin, crispy cookie so I rolled mine out rather thin.  Repeat until all the dough is used.  These cookies will not rise or expand while baking so they can be placed on the cookie sheets closely packed.  Decorate with unsweetened carob or chocolate chips if desired before baking.  

Bake 10-20 minutes depending on thickness; when the cookies are slightly firm and browned (hard to tell with the molasses), they are cooked; if you like yours crunchier, cook them a little longer.   Cool on cooling racks.  These can be frosted with carob buttercream or cream cheese frosting if desired (I enjoyed mine just plain).

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