For this recipe, I used the following fail-safe mixture of five different gluten-free flours to achieve the perfect consistency. You can also use Bob’s Red Mill Gluten-free flour (3 ¼ cup). To make these using regular flour, simply use 3¼ cups of all-purpose flour.
Gluten Free Flour Mixture:
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
* To simplify this recipe, use 3 ¼ cups of Bob’s Red Mill Gluten-Free flour (but to be honest, even though the flour mixture above contains a lot of ingredients, I prefer it to the Bob’s Red Mill.
1 tsp. baking soda
1 tsp. sea salt
¼ cup coconut sugar
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. ground cloves
3 tsp. dark cocoa powder
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 cup coconut oil
2 tsp. vanilla
1/2 cup maple syrup
1/3 cup fancy molasses
1/3 cup cooking molasses
1. Preheat oven to 350° F.
2. Mix all the dry ingredients together in a bowl. Stir in the coconut oil and blend until the mixture resembles fine crumbs.
3. Blend in the rest of the wet ingredients, mixing well.
4. Chill the dough for 15 minutes in the refrigerator.
5. Roll out small amounts of dough at a time,(about 1 cup) between two sheets of wax paper.
6. Cut out the shapes using cookies cutters. If the dough is too sticky, place back in the refrigerator for a bit longer.
7. Bake at 350° for 6-8 minutes on a parchment paper-lined cookie sheet.
8. Remove from the oven and let cool for 10 minutes on the tray, then remove and cool for 2 hours on a cooling rack before icing.
1 cup powdered sugar (wholesomesweet.com/product/organic-powdered-sugar)
1 ½ tsp. corn starch
1 tsp. lemon juice
2-3 tsp. almond milk
1. Mix the icing sugar and corn starch, and set aside.
2. Take 1/2 cup of icing sugar and stir in the lemon juice and almond milk, mixing well.
3. Scrape down the sides, then add the remaining powdered sugar and mix thoroughly.
If it is a bit watery, add a touch more icing sugar.