Posted on | December 6, 2007 | No Comments
These are a spicy yet sweet cookies that are similar to gingerbread, only different. You either love these or hate them – I love them. This is a gluten-free version of my mom’s great recipe.
This is a delicious gfcf, gluten free recipe! It is also wheat free, dairy free, tree nut free, peanut free, top 8 allergen free, vegetarian recipe. This recipe only has one egg in it, so it could easily be an egg free and vegan recipe.
- 1 egg
- 4 cups gf flour (bean, amaranth, sorghum, whatever you have on hand)
- 1 1/2 – 2 cups starch (reserve 1/2 cup until you see how thick the batter is)
- 1 TBS xanthan gum
- 3/4 cup molasses
- 3/4 cup honey
- 1 stick margarine (1/2 cup)
- 1 tsp baking soda
- 1 tsp ground cardamom (this one is essential)
- 1 tsp anise seed (if you have it, if you don’t, you could leave it out)
- 1 tsp mace (you can substitute nutmeg if necessary)
- 1/2 tsp ground ginger
- 1 tsp ground pepper
- 1 tsp allspice
- powdered sugar (aka confectioner’s sugar) for coating
Heat honey, margarine, and molasses until margarine melts. Don’t boil! Allow it to cool thoroughly, then add the egg and whisk it together.
Combine flour, starch, xanthan gum, and various spices. Mix together in a stand mixer. Add the molasses mixture over it and stir. The batter should be very thick, if it is too thin, add the extra 1/2 cup starch.
Chill dough for at least overnight.
Preheat oven to 350 and scoop out dough and roll into walnut sized balls. Place on a greased or lined cookie sheet (we love the silicone baking liners). They don’t expand much, so you can place them pretty close together. (this fills 3-4 cookie sheets)
Bake for 12 minutes. Allow to cool for about 5 minutes, then toss in powdered sugar inside a large ziploc bag. Allow to cool completely after being covered with powdered sugar. Then scarf them up or place in an airtight tin until everyone has eaten them.