I’ve been searching for ages for a really good recipe for gingerbread cookies and I finally came across this winner.
Happy Holidays everyone!
• 1 ¼ cups tapioca flour
• 3/4 cup brown rice flour
• 1/2 cup coconut flour
• 1/4 cup millet flour
• 1/4 cup sweet rice flour
•1/4 cup almond flour
• 1 tsp baking soda
• 1 tsp celtic sea salt
• 1 ½ tsp agar agar powder
• 1/3 cup coconut sugar
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp dark cocoa powder
• 1/4 tsp nutmeg
• 1/4 tsp freshly milled black pepper
• 1/2 cup virgin coconut oil
• 2 tsp vanilla
• 1/2 cup maple syrup
• 1/3 cup fancy molasses
• 1/3 cup cooking molasses
Mix all the dry ingredients in a bowl. Stir in the coconut oil and blend until the mixture resembles fine crumbs.
Blend in the rest of the wet ingredients.
Chill the dough for 15 minutes in the fridge.
Roll out small amounts at a time(approx 1 cup) between two sheets of wax paper, to 1/8 inch thickness. Cut out the shapes.
If dough is too sticky, refrigerate a bit longer. Adding a thin layer of olive oil or flour to the paper will prevent sticking.
Bake at 350° for 7-10 minutes on a parchment paper-lined cookie sheet.
Let cool for 30 min on the tray, then remove and cool for 2 hours on a rack before icing. (the agar agar must have time to set and the coconut oil must get solid at room temperature)
• 1 cup icing sugar
• 1 ½ tsp corn starch
• 1 tsp lemon juice
• 2-3 tsp almond milk
Mix the icing sugar and corn starch, set aside.
Take 1/2 cup of icing sugar and mix in lemon juice and almond milk, beat well.
Scrap down the sides and then add the remaining icing sugar and mix thoroughly.
If it’s a bit watery, add a touch more icing sugar.