'tis the Season...for Gingerbread!

These vegan, gluten free cookies were a hit when we took them to a recent event. Our guests wanted to buy them by the dozen! This simple recipe is easy to make and strong enough to build a house!

Spiced Gingerbread Cookies

1 1/4 cup brown rice flour

1 cup Bob's Red Mill Gluten Free Homemade Wonderful Bread Flour

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp sea salt

1 1/2 tsp Thyme Garden Five Spice

1 Tbsp fresh ginger, grated

1/2 cup brown sugar

1/4 cup blackstrap molasses

1/3 cup coconut oil, melted

1 Tbsp maple syrup

1-3 Tbsp water

Combine dry ingredients in a large mixing bowl. Combine molasses, coconut oil and maple syrup in a small bowl and slowly add to dry mix, beating well with a mixer.

Sprinkle with water one tablespoon at a time until a dough forms.

Cover and refrigerate 1 hour, roll out and bake at 350³ for 8-10 minutes.

If you want to make snack-sized round cookies, roll into 1" logs before refrigerating, then slice to 1/4" thick and bake.

Top with your favorite icing or enjoy naked...they're good either way!