Happy Holidays!  It has been many moons since I have posted, but I hope to post more in the coming new year!   I have been so busy marking my 50th year, I had no time to sit down and post some recipes.  Man what a fabulous year it has been.  So grateful to have made it this far with so many blessings.  I plan on making it 50 more healthy active years to come.

I love gingerbread  and only indulge once a year, so I want the best tasting cookie for my holiday consumption.   I think this year I finally perfected a great tasting simple recipe that so far has passed the taste test with friends and family alike.  Give it a try and let me know what you think.

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New and Improved Gluten-Free Gingerbread Men

1/2 Cup + 2 TBL Butter at room temperature

1/2 Cup Blackstrap Molasses

1/3 Cup Lakanto Sweetener or sweetener of your choice

1 Small Egg at room temperature

2 TBL Buttermilk

Zest of 1 Lemon

1 1/2 Cup Cassava Flour

1/2 Tsp. Baking soda

1/2 Tsp. Salt

1 Tsp. Ginger

2 Tsp. Cinnamon

1/2 Tsp. Cloves

1/2 Tsp. Allspice

1/4 Tsp Xanthan Gum (I find this helps to bind the flour and make it less likely to crumble)

 

1. Preheat oven to *325 and line two cookie sheets with parchment paper or grease with butter.
2. In a Standing mixer add the butter, sweetener, molasses and mix until creamed.
3. Add the egg, buttermilk and lemon zest and mix to incorporate.
4. Finally add the rest of the ingredients and mix until a soft dough forms.
5. Let the dough rest at room temperature for 20-30 minutes.
6. Roll out dough between two sheets on parchment paper to a 1/4 of inch thickness a little thicker is better.  You may need to dust the parchment with some additional flour to keep it from sticking.
7. Cut out your cookies and place on the cookie Sheets Bake for 6-8 minutes just until the edges start to turn golden.  They will puff up and get slightly firm.
8. Decorate or Frost as you please.  I like them plain.
9. Makes approximately 12 regular sized Gingerbread Men