Oh...the delicious holidays! The time of year when the aroma of sweet treats are around every corner, just making you drool. Every year we gather at my mom's house with my sisters and brother - and all our kids - to make Christmas cookies.
All of our traditional favorites, including Rosettes, Russian Tea Cakes, Butter Spritz Cookies, Chocolate Kiss Cookies and our favorite Sugar Cookies with Royal Icing!
The kids LOVE decorating the Sugar Cookies, but I swear they end up eating more icing than actually goes on the cookies......
But......what happens when someone you know is vegan or has a gluten allergy? Here is a recipe for delicious gluten-free, sugar-free and vegan Gingerbread Cookies that will be a huge hit during your next holiday event, so the friends and family who have diet restrictions can give up the gluten but not the cookies!
Plus, they taste great and can be enjoyed by all.
1 ⅓ cup buckwheat flour
⅔ cup tapioca flour
⅔ cup sorghum flour
1 tablespoon chia seed meal
1 tablespoon flax seed meal
⅓ cup of coconut palm sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 drops Cinnamon Bark oil
2 drops Ginger oil
2 drops Clove oil
½ cup coconut oil
¼ cup unsweetened applesauce
3 tablespoons water
3 tablespoons molasses
1 teaspoon apple cider vinegar
45 drops liquid-Stevia
Preheat oven to 350° F
Combine dry ingredients in bowl and whisk.
Combine wet ingredients in bowl and mix until well combined.
Add essential oils.
Add dry ingredients to wet ingredients on slow speed until combined.
Put a small handful of buckwheat flour onto clean surface and place dough on top.
Roll until ¼–½ inch thick.
Take cookie cutter and cut out shapes.
Place cutouts onto cookie sheet.
Bake for 12–15 minutes or until done. Remove from oven and let cool.
Top with icing if desired.
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*Originally Featured in dōTERRA's 2013 Holiday Guide.