BakingEasy
Gingerbread Cookie Recipe with Essential Oils
Gluten-free, sugar-free, vegan gingerbread cookies flavored with Ginger, Cinnamon Bark, and Clove Bud essential oils for holiday baking.
Cooking Time: 14 min
Ingredients
- 160 g buckwheat flour
- 75 g tapioca flour
- 160 ml sorghum flour
- 1 tablespoon chia seed meal
- 1 tablespoon flax seed meal
- 80 ml coconut palm sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 120 ml coconut oil
- 60 ml unsweetened applesauce
- 3 tablespoons water
- 3 tablespoons molasses
- 1 teaspoon apple cider vinegar
- 45 drops liquid Stevia
Instructions
1
Preheat oven to 175° C
2
Combine the dry ingredients in a medium-sized bowl and whisk until well mixed.
3
Combine the wet ingredients in a separate, larger bowl and mix until evenly combined.
4
Gradually add dry ingredients to wet ingredients, mixing on slow speed until evenly combined.
5
Put a small handful of buckwheat flour onto a clean countertop surface and pour out the dough on top.
6
Roll out the dough until it is about ¼–½ inch thick.
7
Take cookie cutter and cut out classic gingerbread or holiday shapes.
8
Lightly oil or line a baking sheet with parchment paper and place cutouts onto the sheet.
9
Bake for 12–15 minutes or until golden and crisp. Remove from the oven and let cool before enjoying.
