This cookie recipe is free from the top 8 allergens as well as refined white sugar, since a lot of that makes me feel achey. My kids love cutting the cookies out and we all love sneaking the dough…no raw eggs to worry about!
Preheat oven to 325*F. Makes 3 cookie sheets full.
Put the following ingredients into a food processor:
1 flax or chia egg (made with 1 TBSP ground flax or chia plus 3 TBSP liquid,
set 10 min. to gelatinize)
1 tsp psyllium husk (or 3/4 tsp xantham gum if that’s what you have, unless
your flour blend already has it)
10 small dates (or 8 large)
5 TBSP unsulphered molasses
2 TBSP maple syrup
5 TBSP coconut oil
1/2 tsp vanilla extract
Mix in dry ingredients:
4 TBSP arrowroot flour (can use cornstarch if that’s what you have)
2 1/2 cups gluten free flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
3/4 tsp baking soda
The dough should be firm as pictured below, not sticky (we rolled without refrigeration and a smidge of flour dusted, but you could cool in the fridge if you are more patient than I am.) If it’s too sticky, add a TBSP more flour and pulse until you can ball it in your palm without any sticking.
Roll out on a Silpat baking mat or parchment paper to a bit more than 1/4 inch. thick and use cookie cutters or a pattern to cut out. This recipe would work well for a gingerbread house as well.
Bake at 325* for 11-15 minutes. (If you have enthusiastic little helpers who roll things a little too thin, go for less time.)