December is a “sweet” time of year, and for those of us with children who have food allergies and/or sensitivities, it can be tricky to navigate the world of cakes and cookies that seem to appear at every turn!
This is my go-to gingerbread recipe that never fails me. It’s quick and easy and more importantly – tasty! A great treat to bring to parties and potlucks that everyone can enjoy.
- 2 1/2 cups gluten-free baking flour (I’ve used Bob’s Red Mill AP flour and PC’s AP
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 cup molasses
- 1/2 cup coconut oil
- Combine dry ingredients and set aside
- Heat molasses and coconut oil on the stove until boiling. Set aside and let cool to room temperature. Add molasses mixture to dry ingredients and mix until a thick dough forms. Chill for at least 2 hours before using. Roll out dough on a well floured surface. Bake cookies at 375 for 6-8 mins. Enjoy!