Whole-Grain Gingerbread Cookies

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Whole-Grain Gingerbread Cookies

Published on December 11, 2015 | By |
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Adapted from a recipe in the gluten-free baking book Sweet Goodness, these gingerbread cookies give you everything you want (soft, delicate crumb, sweet warm spice) and nothing you don’t (white flour, refined sugar, butter).   As long as the dough is sufficiently cold, it’s also quite easy to work with – a serious plus when it comes to cut-out cookies.  I found it best to roll out the dough, cut out enough cookies to fit on one baking sheet, then gather up the scraps into a ball and chill for 5-10 minutes before rolling out the dough again and shaping the next batch.

Makes about 3 dozen cookies

Ingredients

  • 1 cup sorghum flour + more for dusting
  • 1 1/4 cup oat flour
  • 1/2 cup tapioca flour
  • 3/4 tsp xanthan gum
  • 1 TBSP ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 2/3 cup coconut butter, softened but not melted
  • 1/2 cup coconut sugar
  • 3 TBSP unsulphured molasses
  • 1 large egg
  • 1 tsp sea salt

Instructions

  • 1. Mix the sorghum and oat flours, tapioca starch, xanthan gum, ginger, cinnamon, cloves, baking soda and salt in a medium bowl. Set aside.
  • 2. In a large bowl or stand mixture, combine the coconut oil, coconut sugar, molasses and egg until smooth. Gradually add the flour mixture until a dough is formed. Dived the dough in half and form two disks. Wrap each one in parchment and chill for at least two hours.
  • 3. Line a large baking sheet with parchment paper. Pre-heat oven to 350°.
  • 4. Remove the dough from the fridge and rollout out on a floured surface to 1/8 inch thick. Cut out shapes with your cookie cutter of choice, and place them on the prepared baking sheet 1 inch apart, then bake until the edges start to turn a golden brown, about 8-10 minutes. Let cool on cookie sheet for 2-3 minutes, then transfer to a rack to cool completely before decorating. When you've filled one cookie sheet, roll up the scraps of dough into a ball and chill for 5-10 minutes, then repeat the process.
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