Holiday Gingerbread Cookies Recipe

Name: Holiday Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups brown rice flour; 1 1/2 cups amaranth flour; 1 1/2 cups arrowroot powder, plus extra for dusting; 2 tablespoons baking powder; 2 teaspoons baking soda; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon sea salt; 1 cup amber agave nectar; 1/4 cup dark molasses; 1/4 cup unsweetened applesauce; 1/3 cup canola oil; 2 tablespoons vanilla extract

Servings: persons

2 1/3 cups brown rice flour
1 1/2 cups amaranth flour
1 1/2 cups arrowroot powder, plus extra for dusting
2 tablespoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon sea salt
1 cup amber agave nectar
1/4 cup dark molasses
1/4 cup unsweetened applesauce
1/3 cup canola oil
2 tablespoons vanilla extract

1
Preheat the oven to 350F.
2
Line 2 baking sheets with parchment paper.
3
In a large bowl, stir together the rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
4
In a separate bowl, combine the agave nectar, molasses, applesauce, canola oil, and vanilla extract.
5
Mix well and pour over the dry ingredients.
6
Stir until the 2 mixtures are thoroughly combined.
7
Cover and chill the dough 2 hours or more.
8
Sprinkle your work surface with arrowroot powder.
9
Divide the chilled dough into 4 equal parts.
10
Return 3 parts to the refrigerator to keep chilled.
11
Roll out the dough 1/4 inch thick.
12
Cut out gingerbread with cookie cutters and place them on the prepared baking sheets.
13
Bake for 6 to 7 minutes.
14
The cookies will be slightly soft when they are removed from the oven.
15
Allow to cool for 5 to 10 minutes, then move to cooling racks to cool completely.
16
These freeze very well in plastic freezer storage bags.
17
Makes approximately 5 dozen cookies, depending on the size of the cookie cutter.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/3 cups brown rice flour, 1 1/2 cups amaranth flour, 1 1/2 cups arrowroot powder, plus extra for dusting, 2 tablespoons baking powder, and more.

Yes, Holiday Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Holiday Gingerbread Cookies

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