Gingerbread Cookies

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Gingerbread-CookiesIngredients

• 2 1/4 cups all-purpose gluten-free flour mix (for best results, click here to see the mix I use)
• 3/4 teaspoon xanthan gum (I use a corn-free variety from Authentic Foods)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 cup light brown sugar, packed
• 1/4 cup blackstrap molasses
• 1/3 cup melted coconut oil (or you can use non-hydrogenated shortening, Earth Balance, or butter if you aren’t vegan/dairy free)*
• 2-4 tablespoons milk substitute ( or milk if you aren’t vegan/dairy-free)

Icing for Gingerbread:

• 1 cup sifted powdered sugar (I use a corn-free version)
• 2-3 tablespoons milk substitute (or milk if you aren’t vegan/dairy-free)
• Squeeze of lemon