Gingerbread Cookies

So today I was in a baking mood, and really wanted to try out a gluten free gingerbread recipe I had found over the weekended. I had gone so far as to make my own rice flour at home.  I was so pumped and excited because I had found a gingerbread recipe my mom could eat, or so I thought (it really helps to fully read the recipe and not skim read). So I began making it and turns out it calls for sugar ( some reason I thought it called for stevia or a sugar similar to it), butter, and molasses which my mom can't eat. So I got really creative and made my own gingerbread recipe using the items I had on hand.  So here are the results!

Don't they look GOOD! I was so surprised that they actually looked like traditional cookies, they had a cookie texture and where not hard as a rock.  I was quite shocked they tasted like gingerbread cookies, because lets be honest I made this recipe up as I went, and anything could have happen.

So here is my recipe, true to Tachi form I eyeballed the measurements and just started adding stuff to the dough to make it look and smell right, (no really that is what I did)




  Gluten free, butter free, and sugar free gingerbread cookies:

Cook at 350 for 10 minutes till edges are slightly golden

You can easily substitute these ingredient(s) e.g. if you don't have date sugar, regular sugar, or a sugar substitute will work just fine.

Dry Ingredients:
           1 C. Brown rice flour
           1 C. Cornstarch
           1/4 tsp flax seed
           1/4 baking soda
           1/2 C. date sugar ( which is just dried dates ground up)
           2 tsp ginger ( if you are a fan of a strong ginger taste you will want to add more ginger)
           1 1/4 tsp nutmeg
           1 1/2 cinnamon

Wet ingredients:
            1 egg
             vanilla ( I don't usually  measure this, I eyeball it till it looks like enough)
            1/4 c. coconut oil softened ( not hard, nor liquid)
             2 TBSP extra virgin olive oil ( you do not need to use both the coconut oil and olive oil I just ran out of the coconut oil halfway through mixing)
Optional: 3 TBSP water ( I used this to help the dough stick better together


wax paper
mixer
cookie cutter

Mix all the dry ingredients together, except for the date sugar.
In a separate bowl mix the wet ingredients with the date sugar till the date sugar is fully mixed in, slowly start adding the dry mixture till it is fully combined should have the consistency of soft clay.

Place the dough between two sheets of wax paper lightly covered with rice flour, I placed the dough in between the two parchment sheets and then rolled out to about 1/8 to 1/4 inch thick.
Place the gingerbread men on a lightly greased pan, cook for ten minutes or till edges are lightly golden brown.

I did make some frosting for my mom using the date sugar, canned milk and vanilla. I tried to pipe this but it looks more like fruit jam then frosting.

Enjoy!

         
            Tachi