Gingerbread Cookies

Having food allergies is tough.  Yet the toughest time of the year is Thanksgiving and Christmas.  With holiday parties and food you can't eat every where you turn it is hard to not feel a little depressed.  But help is here.  This is my favorite gingerbread recipe that was converted into a gluten free delight.  This is so versatile that you can even make it completely allergy free.  Enjoy!

Gingerbread Cookies:


3 1/2 cups MJ's General Flour Mix
1/2 cup packed brown sugar
3 Tbs butter, Crisco, or butter substitute (Spectrum makes a great shortening from coconut oil)
6 oz molasses
1/3 cup cold water
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon



Preheat oven to 350. Have 2-3 ungreased baking sheets.

Mix the butter, brown sugar, and molasses in bowl. Add the water (the mixture is going to look watery and lumpy; don't worry it is suppose to look like that). In another bowl shift together the remaining ingredients and add to the wet ingredients.

Place a piece of plastic wrap on the table and tape down the corners. Take a portion of the dough, place it on top of the plastic wrap and place another piece of plastic wrap on top of dough. Roll out and cut out your shapes. Bake for 10-13 minutes. Let them cool slightly on the baking sheet before transferring them onto a cooling rack.

Makes 2 - 3 dozen cookies depending on size.