The Pioneer Woman Tasty Kitchen
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Crunchy Gluten-Free Gingerbread Cookies

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Level: Easy

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Description

Crunchy on the outside, soft in the middle, packed with ginger, spice and naturally sweet!

Ingredients

  • 2-½ cups Oats, Blended Into Flour
  • ½ cups Coconut Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Himalayan Pink Salt
  • 4 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Allspice
  • ½ cups Coconut Sugar, Organic
  • 6 Tablespoons Butter, Melted And Cooled
  • 1  Egg, Beaten
  • 2 Tablespoons Honey, Raw And Organic
  • 2 Tablespoons Molasses
  • 2 teaspoons Vanilla Extract

Preparation

Preheat oven to 180°C (350°F).

In a medium bowl, combine dry ingredients and set aside. In a small bowl, stir together the rest of the ingredients. Add the wet mix to the dry mix and stir, until well combined.

Form dough into about twenty 1 1/2-inch balls, and place on a baking sheet about 1 1/2 inches apart. Flatten with the back of a tablespoon or a fork, wiping off any batter that sticks to the spoon or fork with a clean kitchen towel between flattening each cookie.

Bake for 10–12 minutes. Transfer cookies to a wire rack, they will crisp up as they cool.

Notes:
• Store cookies in an airtight container for up to 6 or 7 days, if the weather is very warm, it might be best to keep the cookies in the fridge.
• Store in an airtight container in the freezer, defrost and heat up in a preheated oven (180°C or 350°F) for a few minutes until crispy.

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