Weirdly my blog got hacked recently (by Russia!?! are they hacking everyone?) and was shut down for a bit. I was on the phone with IT peeps from bluehost for over two hours which was not how I wanted to spend nap time. I will be honest and say I understood <5% of the things we were discussing for said hours, but at least I am here again with HHH restored.
This was an impulse baking sesh…I prepped the dough during their naps and so when they woke up it was ready to roll out, cut, bake, and frost.
I used the gingerbread cookies recipes from this book, which was a hand-me-down from my mom’s cousin. She gave it to me way back before I had kids, when we still lived in LA and saw them fairly regularly.
I halved it since I didn’t want 48 cookies and then I tweaked it a bit further…
Gluten Free Gingerbread [vegan, gluten free]
Cookie Dough Ingredients:
- 2 cups + 2 tbsp gluten free flour blend
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tbsp ground ginger
- 1/4 cup Earth Balance
- 1/4 cup coconut oil
- 1/2 cup unsulfured molasses
Icing ingredients:
- 1 can coconut milk, chilled with top solid portion scooped off
- 1/3 cup (or more to taste) powdered sugar (I didn’t have powdered sugar on hand so I made some in the blender first)
Directions:
In a large bowl mix flour, salt, baking soda, nutmeg and ginger.
Add butter and oil to a saucepan and melt, then add sugar and molasses and heat until sugar dissolves.
Add molasses mixture to the flour mixture and beat until completely combined. The dough will be stiff and oily, but don’t worry, it will firm up more with time.
Wrap in plastic and refrigerate for ~1 hour.
*If you want/need to store it longer, you can BUT the colder it gets the longer it will need to thaw to room temp before you can work with it later. Coconut oil gets super hard when cold so make sure you leave yourself enough time to get it back to room temp.
Pre-heat oven to 375 degrees F.
Roll out dough between two pieces of parchment paper and then using cookie cutters, cut out as many shapes as possible. Transfer shapes carefully to a baking sheet lined with parchment paper.
Repeat by pushing dough back together and re-rolling it out to make as many shapes as you can.
Bake until cookies are dark brown (12-15 minutes). Let cool completely before icing.
While the cookies are baking you can make the icing.
We may have snuck a little dough before it was cooked. 😉
To decorate, I gave them little paintbrushes and sprinkles.
A for effort.
No surprise at all, V realized the paintbrush to the face approach was a faster and easier way to get her blood sugar up.
Taste test?
Approved!
Aren’t they lovely?
I left a few plain for myself because when dipped in coffee or tea, they are definitely an acceptable breakfast or snack. Right?
And the smell isn’t too shabby either!
