This dough makes a wonderful soft gingerbread cookie. These would be perfect with raisins for the buttons and eyes, but I only thought of this after I baked them. They make a lovely holiday snack!
Complements: The Whole Life Nutrition Cookbook
1/2 cup softened coconut oil
1/4 cup whole raw cane sugar
1/4 cup maple syrup
1/4 cup blackstrap molasses
1/2 cup pumpkin puree
1 tablespoon vanilla
1/2 teaspoon sea salt
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 1/2 teaspoons xantham gum
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon ginger
In medium sized mixing bowl, whisk together the coconut oil, sugar, maple syrup, molasses, pumpkin puree, vanilla and sea salt. In a separate bowl, combine the brown rice flour, tapioca flour, baking powder, xanthan gum, and spices. Add the dry ingredients to the wet and mix well with a wooden spoon. Form dough into a ball and wrap in waxed paper; place in the refrigerator to chill for about 20 minutes. Preheat oven to 375 degrees. Lightly flour a surface for rolling out your dough. Place the dough on the surface and roll until it is about 1/4 inch think. Cut out with your favorite cookie cutters and then place cookies onto an oiled baking sheet. You may decorate the cookies before baking by gently pressing whole nuts or raisins into the cookies. I used very old cinnamon balls that I found in my baking supplies. I will do raisins next time! Bake for about 12-15 minutes. Then remove from cookie sheet and place onto a rack to cool. Enjoy!
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