I’m so excited about my new holiday recipe this season!
I made this recipe for gingerbread cookies using two healthy sweeteners: Lakanto Maple Syrup is a new sweetener that tastes just like maple syrup, but with fewer calories and a low glycemic load. It is made from the monk fruit, which has both prebiotic and probiotic benefits and will support the health of your belly. Blackstrap molasses, unlike refined sugars, contains essential vitamins and minerals. It is full of mood-boosting and stress-reducing nutrients.
This gluten-free gingerbread cookie recipe is healthy, delicious, and perfect for holiday gatherings.
4 cups oat flour
1/2 cup Lakanto Maple Syrup
1 tsp baking powder
1/2 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup blackstrap molasses
1/4 cup natural shortening or butter
1 tbsp apple cider vinegar
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
With a mixer, mix the dry ingredients. Incorporate the shortening, molasses, maple syrup, and vinegar. The dough should form a ball while mixing.
Roll the dough onto a floured cooking surface with a rolling pin. If the dough is too sticky, add a little bit of flour to ensure easy rolling. Use cookie cutters to cut the dough into your desired shapes.
Bake for 7-10 minutes, or until golden. Allow to cool for 5 minutes before removing from the cookie sheet.