Gluten Free Gingerbread Snaps
We all know someone who feels left out of the classic Christmas culinary traditions because of their gluten intolerance.
…But living with a restricted diet doesn’t mean restricting joy!
This year, switch up your approach to the Christmas cookie with my Gluten Free Gingerbread Snaps.
- 2 1/4 cups “Cup for Cup” Gluten Free Flour
- 1 cup oat or brown rice flour
- 6 tbsp softened grass-fed organic butter (I like Kerry Gold)
- ½ cup brown sugar (or replacement sugar of your choice -i.e. Coconut sugar)
- 1 large organic egg
- ½ cup organic black strap molasses
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ½ tsp sea salt
- 2 tsp ground ginger
- ½ tsp ground clove
- 1 tsp cinnamon
-Mix together dry ingredients in a large mixing bowl.
-With an electric mixer, beat butter and sugar until it is light in texture. Add in egg, molasses and vanilla and mix on low until thoroughly combined.
-Add in dry ingredients and mix on low until mixture is well combined.
-Divide dough into two parts. Mold into flat discs and wrap in plastic wrap (or better yet, a reusable beeswax wrap). Chill in refrigerator for 2 hours, or overnight.
-Preheat oven to 350 degrees F.
-Remove dough from fridge and allow to soften for 5 minutes. Roll out discs until dough reaches ¼ inch thickness.
-Using cookie cutter of your choice, cut out gingerbread shapes and place on a parchment-sheet lined cookie tray.
-Chill dough for an additional 15 minutes, then bake for 8-12 minutes. Allow cookies to cool completely before decorating with an icing of your choice.
Makes approx 25 cookies.
To The Tru Of You,