Gingerbread Cookies Gluten Free Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
• Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Steps:

• In a bowl cream the butter and brown sugar.
• Add golden syrup and egg and mix till combined.
• In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
• Mix together and then refrigerate for 1 hour.
• Remove dough from refrigerator and place onto a floured surface and knead lightly.
• roll out to 5mm thickness and then cut into shapes using cookie cutters.
• Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
• Leave to cool on trays for 5 minutes then transfer to cooking racks.
• when cool ice with royal icing or any hard setting icing.

Steps:

• With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
• Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
• Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.