Gingerbread cookies are a festive addition to any holiday celebration. This recipe in particular is gluten-free, sugar-free, vegan, and DELICIOUS. (The kids won’t know the difference and the adults will be thanking you for options everyone can enjoy!)
Ingredients:
- 1 1/3 cup buckwheat flour
- 2/3 cup tapioca flour
- 2/3 cup sorghum flour
- 1 tablespoon chia seed meal (grind chia seeds in a coffee grinder)
- 1 tablespoon flaxseed meal (grind flaxseed in a coffee grinder)
- 1/3 cup of coconut palm sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 drops Cinnamon essential oil
- 2 drops Ginger essential oil
- 2 drops Clove essential oil
- 1/2 cup coconut oil
- 1/4 cup unsweetened applesauce
- 3 tablespoons water
- 3 tablespoons molasses
- 1 teaspoon apple cider vinegar
- 45 drops Liquid Stevia
Directions:
-Preheat oven to 350 degrees Fahrenheit.
-Combine dry ingredients in bowl and whisk; combine wet ingredients in a separate bowl and mix until well combined.
-Add essential oils; add dry ingredients to wet ingredients on slow speed until combined.
-Put a small handful of buckwheat flour onto clean surface and place dough on top.
-Roll until 1/4-1/2 inch thick.
-Take cookie cutter and cut out shapes; place them onto a cookie sheet.
-Bake for 12-15 minutes or until done.
-Remove from oven and let cool.
-Decorate them. Share or eat!
