Gluten Free & Vegan Gingerbread Rollout Cookies

Tools: scale, mixer, 2 bowls, Rolling Pin, baking mat, cookie cutters
Oven Temperature: 350 degrees F
Weight: by grams

In your mixing bowl mix:
40   Flax seed Meal
100   Lukewarm Water

Let sit for 5-10 minutes while you prepare the other ingredients.

Whisk Dry ingredients together in a bowl and set aside:
350 Brown Rice Flour
60   Tapioca Starch
50   Coconut Flour
40   Potato Starch
15   Ground Ginger
10   Cinnamon
1/2 tsp. Ground Cloves (this amount doesn't register on my scale)
5     Salt
5     Xanthan Gum
5     Baking Soda


In your mixing bowl, mix together the following ingredients with the flax seed meal and water until they are all evenly combined:
450 White Sugar
50   Molasses
150  Coconut Oil or Shortening
50    Unsweetened Apple Sauce

Add the dry mix to the mixing bowl and mix for 3-5 minutes on medium speed.

Rollout on a silicon mat to 3/4" in thick, if you will be pressing a pattern into them like the ones I have pictured. Do 1/2" if you are not doing a pressed pattern on top. Dust with brown rice flour as needed. Do the fun part of cutting out cookies! Then place them on you cookie sheet that has been covered my parchment paper or a silicon baking mat. Thinner cookies will make harder cookies, so if you are making houses, you can do that, or just bake longer.

Bake at 350 degrees F for 18-20 minutes.

When they come out let them cool for a few minutes before you transfer them to the cooling rack.
When they have cooled put them in an air tight container.  

Vanilla Bean Sugar Cookies

These cookies are amazing. I can't think of a better way to spend Valentine's Day than eating some gluten-free, egg-free, and nut-free love.

Preheat oven to 350 degrees F

Dry Ingredients:
3 Cups Cybele Pascal's Basic Gluten-Free Flour Mix
1/2 Cup Coconut Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon xanthum gum
Sift together and set aside:

In a separate bowl cream together wet ingredients:
1 Cup Sugar
1 Cup Butter
1/2 Cup strained Plain Greek Yorgurt
1Tablespoon Vanilla Bean Paste* (you can get this online or at a fancy kitchen store)

* If you don't want to use Vanilla Bean Paste you can use regular vanilla, but only use 1 teaspoon.

Combine both bowls gradually. I get it out of the bowl and kneed it all together, but I only have a hand held mixer. The dough gets pretty stiff.

I don't chill the dough because the coconut flour would soak up all the moisture and make the dough too dry. It is nice because you don't have to plan in advance to make these yummy cookies.

Lay out your parchment and and use extra gluten-free flour to help you roll it out. Try to get them about 1/4"thick.

Place on parchment paper and doubled up cookie sheet (unless you have a fancy cookie sheet that prevents burning on the bottom).

Cook for about 15 minutes, or until they start turning a little golden brown along the edges.

Let cool and enjoy!

****A slight variation on this that I do sometimes is using 1/4 cup of coconut flour (instead of 1/2 a cup) and adding 1/4 cup milled flax seed. I gives it a nice texture.