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| Gluten-Free Gingerbread Cookies |
- ½ cup chopped dates SCD Recipe
- 1/4 cup coconut oil
- 2/3 cup black-strap molasses
- 2 drops ginger essential oil
- 3 cups gluten-free flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon, sprinkled
- 1 drop clove bud essential oil
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
1. Preheat oven to 350 degrees F.
2. Cover 2 baking sheets with parchment paper.
3. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
4. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
5. Chill dough for at least 20 minutes.
6. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
7. Cut shapes with cookie cutters or squares with a knife.
8. Bake for 12-14 minutes.
2. Cover 2 baking sheets with parchment paper.
3. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
4. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
5. Chill dough for at least 20 minutes.
6. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
7. Cut shapes with cookie cutters or squares with a knife.
8. Bake for 12-14 minutes.
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