Christmas Gingerbread Cookies (Gluten Free, Dairy Free)
Classic, soft and squishy gingerbread cookies--made dairy free and gluten free so everyone can enjoy this holiday cookie we all adore!
Servings: 30
Calories: 105kcal
Ingredients
- ½ cup non-dairy shortening (I like spectrum palm shortening)
- ½ cup light brown sugar
- ½ cup molasses
- ¼ cup water
- 1 cup cassava flour
- ¾ cup almond flour
- ¾ cup rice flour (white or brown)
- ¼ tsp salt
- ½ teaspoon baking soda
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
Instructions
- Whip together the shortening and sugar until light and fluffy.
- Blend in molasses, water, flours, salt, soda, and spices. Stir until throughly mixed.
- Cover dough and chill for 1-2 hours.
- Heat oven to 375℉
- Roll dough ¼" thick on surface lightly strewn with rice flour. Cut with cookie cutters, and place on parchment-lined baking sheets, at least 1" apart.
- Bake 10-11 minutes, or just until edges are browning and centers barely set.
- Remove from baking sheet and cool. Decorate as desired.
Nutrition
Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Sodium: 41mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg