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After our son learned the story of The Gingerbread Boy, we created a gluten-free gingerbread recipe so that our he could make and decorate his own gingerbread boys. We wanted the recipe to be healthy enough to be toddler food while retaining the traditional flavor and texture.
Preheat the oven to 350 degrees.
Slightly soften by microwaving 15 seconds:
This much butter makes a nice cookie with good flavor and cripsness. For even more decadence use 3 or 4 Tbsp butter.
In a medium size bowl mix together:
The sugar is optional. With it the cookies taste as sweet as commercial ginger snaps. Without it they are still yummy, but a bit healthier so more appropriate as toddler snacks.
In a small bowl mix together:
Stir the dry ingredients into the wet ingredients.
Knead the dough on a silpat. Cover it with plastic wrap and roll it flat: thicker for chewy cookies, thinner for crispy cookies.
After using cookie cutters, the "extra" dough outside the shapes will not have enough cohesion to pull away nicely. Just wiggle the cookie cutters to keep the cookie cutter shapes distinct and plan on snacking on the parts outside the shapes.
Bake 9 to 15 minuntes (longer for thicker cookies).