Gingerbread Cookies and NYE Resolutions

Dear Readers,

I have some new for you. Some perhaps shocking or bad news for those of you who like my sugary unhealthy desserts because my new years resolution is to be healthier. To be more specific: to eat better and exercise more. I know new years resolutions are a bit lame but I kind of like the idea of wiping the slate clean.

Don't worry I'm going to be realistic about it. So I know there will be occasions like xmas, birthdays, potlucks and perhaps cheat days. But on the whole I want to eat a lot less sugar. This is big for me, because sugar is my drug. Also less deep fried foods and just less oil in general. 

But since this is new years eve I wanted to share with you one last sugary dessert I made today to take to a friend house tonight.

I made gingerbread cookies with my new cookie cutter I got for xmas. The cookies cutter set is so great because they come with letters so you decorate with whatever message you want, like this:

Because it's so hot I decided to make ice cream sandwiches with them. These cookies tasted great and had a great texture, but unfortunately I made them a bit thick and I don't recommend freezing them as they are a big too hard when frozen. I also made some vanilla ice cream to go with it. I don't recommend making vanilla ice cream. Its so boring, you might as well buy it, seriously don't bother!

Anyway here is the recipe from the allergen-free bakers handbook. She has a special flour mix in her cookbook but since she uses the same mix for most recipes I don't think it would be fair to post it here. I will tell you though that I subbed the brown rice flour for regular white flour as I couldn't get any from my health food store and it still worked fine.

Gingerbread cookies (makes 24 small cookies or in this case 18 larger ones)
2 3/4 cup gluten free flour mix
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 cup dairy free shortening (I used nuttelex)
1/2 cup applesauce
1/2 cup agave
1/4 cup molasses (I used golden syrup)

In stand mixer fitted with paddle, combine dry ingredients. Mix on low speed for about a minute. Add shortening and apple sauce then mix until combined.

Add agave and molasses and again mix until combined.

Divide dough into two balls and roll in between two baking sheets until about 1/4 inch. Place in freezer until firm, about 20 minutes.

Preheat oven to 350 F. Line two sheets with baking paper.

Cut dough using cookie cutters. Place on baking sheets. Bake for 10 minutes, Remove from the oven and let set for a few minutes and then cool for a few minutes before transferring them to cooling rack.




Happy New Year Everyone!

Anyone else making new years resolutions?

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