Posted on | December 7, 2007 | 3 Comments
Adapted from my friend Sue’s tried-and-true recipe, but adapted to be gf/df/sf/and rolling-out-free. These are divine.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, potentially egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and potentially vegan recipe. This recipe also makes a beautiful and delicious gingerbread house!
- 1 cup Spectrum Shortening or margarine
- 1 1/2 cups white sugar
- 1/3 cup molasses
- 1 egg, or egg-replacer
- 2 1/4 cups bean or pea flour
- 1 cup mixed tapioca and arrowroot starch (or you could sub potato starch for one of them)
- 2 tsp cinnamon
- 2 tsp ground ginger
- about 1/4 tsp nutmeg, freshly grated
- 2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- powdered sugar for rolling
Preheat oven to 350.
Line cookie sheets with exopat, silpat, or parchment paper.
Mix cookie ingredients together in the order listed, until it forms a great big lovely soft ball of dough.
Using a cookie scoop (or a spoon, I suppose), scoop out balls of dough. Roll in powdered sugar, and squish onto cookie sheet. leave about an inch around, as they spread.
Bake for about 6 – 9 minutes. When they’re done, they’ll be a little crinkly on top, but won’t change color much since the dough is already brown. Let cool on sheet about 5 min, then cool the rest of the way on a cooling rack.