As you may have read in a previous post I really don’t like baking. It’s too precise and there’s very little room for error. But, there’s one exception… themed food. So, luckily the holiday season is upon us and I’ve rolled out my hand mixer and baking soda to create one of my favorite holiday foods… cookies!
I was trying to figure out a cute way to bring the Thanksgiving theme into one of my favorite gingerbread cookie recipes and remembered how in Kindergarten we used to make “Turkeys” using the outline of our hands… and, well, it just went from there!
These Cookies are:
- Perfect for the Thanksgiving table
- Delicious
- Easy to make
- Fall favorite
- Thanksgiving themed
- Fun to make
- Gluten free
- Dairy free
- Low-histamine
If you have little ones at the table, they’ll love them!
So cute, right? Enjoy making them (and eating them).
Gluten and Dairy Free Gingerbread Cookies
Print RecipeIngredients
- 1/2 cup of dairy free butter (I use Earth Balance Soy Free Spread)
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 3 tbsp molasses
- 1 egg
- 1 1/2 cups of gluten free flour (I use Cup 4 Cup)
- 3 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground ginger
- 1/2 cup carob chips
- 1/4 cup carob powder
- 2 tbsp dairy free milk (I used almond)
- Chocolate covered candy (I used these chocolate covered sunflower seeds from Nuts.com)*
- For the eyeballs I used Wilton candy eyeballs
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Combine dairy free butter, coconut sugar and brown sugar in a large bowl until smooth
Add the molasses and egg to the bowl and combine
In a separate bowl whisk together the gluten free flour, baking soda, baking powder, ground ginger, ground cloves, cinnamon and salt
Add the dry ingredients to the wet ingredients and whisk or use a hand mixer to combine
Using clean hands, roll the dough into 1-inch balls and place on lined baking sheet
Bake for about 8 minutes, or until cookies are golden brown
Allow cookies to cool for 10 minutes on a cookie rack
While cookies cool add carob chips, carob powder and dairy free milk to a small saucepan and whisk together on low-medium heat. If the chocolate is not thick enough, add in more carob powder
Using a spoon, spread a layer of the chocolate on the top of the cookie
Create a feathered look with the chocolate covered candy of your choice
Add in the eyes using candy eyeballs
Notes
* NOTE: these are not dairy free, but UnReal makes some good alternatives
xo,
L
