Gingerbread Cookies: Vegan, Gluten Free
- November 2008
- Recipes
2 1/2 cups brown rice flour
1 1/2 cup amaranth flour
1 1/2 cups arrowroot powder, plus extra for dusting
2 Tbsp baking powder
2 tsp baking soda
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp sea salt
1 cup amber agave nectar (or maple syrup or honey or any sweetener you prefer)
1/4 cup dark molasses
1/4 cup unsweetened applesauce
1/3 cup oil
2 tsp vanilla
Stir together rice and amaranth flour, arrowroot and baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt.
In another bowl, combine sweetener, molasses, applesauce, oil, and vanilla. Mix into the dry ingredients.
Cover and chill dough for 2 hours or more.
Sprinkle arrowroot powder out, divide the chilled dough into 4 parts. Roll out to 1/4 inch thick. Cut shapes and put them on a baking sheet, oiled or lined with parchment paper. Bake at 350 for 6-7 minutes. Cookies will be soft when you take them out, but harden on cooling.
