This was a good challenge for us… we hate gingerbread. It’s just not our thing. Don’t get me wrong, we’ve done the gingerbread men, and the kids will eat it because sugar. There’s also Mary’s Gone Crackers Ginger Snap cookies that they tolerate, when I put them on top of cupcakes. So, here’s the cool thing: we LOVED these cookies. I mean, we ate them… ALL. In one night. The Papa was begging me to make another batch so he could have more, and there was coconut in them. I’m like, dude… you can’t have these… he says, I’m fine, and I don’t care. They’re that good! It’s in moments like these I know that having a TV show of our own would be hilarious.
This request came in from Instagram. A nice person was in need of a good cookie, and I really hope this brings him, and many more of you, plenty of gingerbread joy.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, Vegan, GAPs Compatible, AIP Compatible, Nut Free Compatible
For Corn Free: Be sure to source safe ingredients.
For Nut Free: Use olive or tiger nut (not a nut) oil instead of coconut oil.
For GAPs: Use honey instead of molasses, and a combination of almond & coconut flour.
For AIP: Omit the flax. You may want to consider adding 1/2 a banana to help bind the dough together. Use safe vanilla, and don’t add the optional pepper.
2 TBSP Flax + 4 TBSP Water (egg substitute)
1 1/8 cup Cassava Flour
7 TBSP Organic Maple Sugar
6 TBSP Water
3 TBSP Organic Virgin Coconut Oil (very soft, or partially melted)
1.5 TBSP Organic Molasses
2 tsp Raw Organic Ground Vanilla
1 tsp Organic Ground Cinnamon
3/4 tsp Organic Ground Ginger
1/2 tsp Sea Salt
1/2 tsp Baking Soda
3 dashes Cloves
2 dashes Organic Black Pepper (optional)
You May Also Enjoy: Chocolate Cashew Cookies & Freezer Fudge
Start by combining your flax and water, and set it aside to gel. If you can have eggs, skip this and use 1 egg instead. Combine the other ingredients together, and mix well until they are nicely incorporated together. Add in your egg and mix again. Once you have a formed dough, use a small cookie dough scooper (2 tsp) to portion it out. Line a tray with parchment paper for your cookies. We tried these as dough balls, and baked flat. Each one had its own characteristic. We really liked the dough balls, but we also liked the flat ones for other reasons, so you can go either way, or with both 🙂 Bake at 350 for 10 minutes.
Our Corn Free Cookbook (also Gluten Free and Top 8 Allergy Free) Is packed with recipes and resources to help you thrive when living with a corn allergy, and/or multiple food allergies. Kathlena, The Allergy Chef, is a severe corn allergic, giving us the unique ability to write a book that’s accurate. No corn derivatives, no xanthan gum, and all the details you need to enjoy life as a corn allergic.