Written by guest contributor Maria Epp.
We had so much fun with these cookies. Iona and I made the dough while Mika was in school. They chilled and after a snack, we attacked the dough. It was hilarious to watch Iona roll out the dough to the thinnest it could be. Also, to see Mika cover the cookies in decorations. I just found this recipe and love it for fall. It is unique because it uses pumpkin purée and has all the lovely spices we crave in the fall.
A special note to moms, do not put the oven on when starting to roll out the dough with your kids because it will take much longer than you think to actually get them in the oven! Also, have something planned for supper or you might be still wondering at 6:00 what you’re going to make. The kids don’t mind! They’re filling up on cookie dough!
Gluten-free Gingerbread Cut-Out Cookies courtesy of The Whole Life Nutrition Cookbook, Alissa Segersten from Nourishing Meals
- 1/2 c Softened Virgin Coconut oil
- 1/4 c Whole cane sugar
- 1/4 c Maple Syrup
- 1/4 c Blackstrap Molasses
- 1/2 c Pumpkin Puree
- 1T vanilla
- 1/2 tsp sea salt
- 2 c brown rice flour or sorghum flour
- 1/2 c tapioca flour
- 2 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
1. Whisk together the coconut oil, sugar, maple syrup, molasses, pumpkin puree, vanilla, and sea salt.
2. In a separate bowl, combine the flours, baking powder, xanthan gum, and spices. Add the dry ingredients to the wet and mix well.
3. Form dough into a ball and wrap in waxed paper; place in the refrigerator to chill for about 20 minutes.
4. Preheat oven to 375 degrees F. Lightly flour surface and roll out the dough to 1/4″ thick. Cut out with your favourite cookie cutters.
5. You may decorate the cookies before baking by gently pressing whole nuts and seedssuch as almonds, peans, or pumpkin seeds into the cookies. Bake for about 15 minutes. Then remove from cookie sheet and place onto a rack to cool.
