Best Allergy Free Gingerbread Cookies

Method

Making Cookies

• 1)

  In a medium bowl mix together the first 8 ingredients; apple sauce, grated fresh ginger, brown sugar, wow butter (or seed butter alternative if soy free), molasses, allergy free margarine, cinnamon and salt.

• 2)

  Then add to the same bowl the flour, baking soda and baking powder. Stir together until the dough binds together in a ball.
  Note: If you’re using a gluten free flour the volume can aiming for a dough that’s wet enough to stick together but firm enough that you will be able to roll and cut out shapes from it.

• 3)

  Wrap up the ball of dough in saran wrap and pop in the fridge for at least an hour, or overnight if you have the time.

• 4)

  Preheat oven to 350.

• 5)

  Take the dough out of the fridge and split it in half. Place the first half between two sheets of seran wrap and slowly roll out with a rolling pin till it’s an even 1/4 inch thick.

• 6)

  Use cookie cutters to cut out your shapes and carefully transfer to a lined baking tray. Combine the offcuts into a ball and keep rolling out between the seran wrap until all the dough is cut, Repeat the rolling and cookie cutting with the second half of the dough.

• 7)

  Bake cookies for 10 minutes in the preheated oven, then allow to cool.

Decorating Cookies

• 1)

  In a small bowl combine the powdered sugar, allergy free margarine and mix with a fork, slowly add the cold water till the icing is smooth but not too liquidy.

• 2)

  Scoop into a piping bag with a small nozzle and get decorating!