GINGERBREAD COOKIES
VG, DF, GF, SF, RS

Yield: 32 cookies

These cookies are made with coconut flour, a gluten-free alternative to wheat that is high in fiber and low in carbs.

Ingredients

Directions

Blend together eggs, butter, salt, molasses, stevia, and spices. Stir in coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture. Drop batter by spoonfuls onto greased cookie sheet. Bake at 400 degrees F (205 C) for 12 - 14 minutes.

Source: Cooking with Coconut Flour by Bruce Fife, N.D.

"I was intrigued when I saw the above book by Bruce Fife. It has lots of interesting recipes, most of which have a reduced sugar option. The gingerbread cookies turned out great and I look forward to trying more recipes.

At first my husband was skeptical of these cookies because after baking they developed a slightly sticky texture on top, almost as if they were glazed. However, he says this does not affect the taste at all; they are moist and light, not crumbly like other gluten-free products we have tried. The spices are quite delicious. These cookies would taste great with a cup of home made chai tea.

I chose the reduced sugar option, but if you prefer a more traditionally sweetened cookie you can substitute 3/4 cup Sucanat or brown sugar for the stevia. The yield for this recipe is 32 cookies. Unless you like them very small, expect to get only about 20."

Robin Russell, Tester

This recipe was tested using:

Bob's Red Mill Organic Coconut Flour
Omega Nutrition Organic Coconut Oil
NOW brand Stevia powdered extract

Recipe published: Fall, 2006

Wheat-Free Recipes

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