Gingerbread Cookies

Sandi Laveault

3 cups all purpose gluten free flour or white whole wheat flour

1 tsp allspice

2 tsp ginger

1 tsp cloves

2 tsp cinnamon

1 tsp baking soda

¼ tsp sea salt

2 Tbsp applesauce

¼ cup date sugar

¼ cup dark molasses

½ cup date paste

1 flax egg (optional)

¼ cup cold water

1 tsp vanilla

1 to 2 Tbsp cold water (if necessary)

1. Preheat oven to 350 F.

2. Mix together dry ingredients. Set aside.

3. Mix the applesauce, date sugar, date paste, molasses and flax egg together thoroughly.

4. Stir in ¼ cup cold water and vanilla.

4. Add the dry ingredients to the bowl containing the wet ingredients and mix into a thick batter. Add cold water until dough holds together well. Mix well.

5. Roll out dough.

6. Cut with cookie cutters.

7. Place on cookie sheet lined with parchment paper.

6. Bake 15 minutes. Allow to cool.

Note: To make flax egg combine 1 Tbsp of ground flax seeds and 2 ½ Tbsp of water and whisk, set aside in refrigerator for 10 min before using.

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