Healthy Eats – Food Network Healthy Living Blog: Food Network's Healthy Eats: Healthy Recipes, Weight Loss Tips & Nutrition Information

By jeaninemg

Ingredients

• Ask any gluten-free chef or home cook about baking and the response is unanimous: Creating delicious treats without gluten is tricky.
• The “stretch” in wheat gluten is what gives most baked goods the qualities we love — tenderness, chewiness, elasticity and rise. When you work without it, cookies, cakes, muffins and more often lose those cherished characteristics.
• The best part? You can’t tell the difference. In fact, after testing the recipe, I swore I would never make gingerbread any other way. Yes, these gingerbread gems are that good.
• 4 4 4 cups (21 ounces) gluten-free, dairy-free shortbread cookie mix (such as Bob’s Red Mill)
• 1/3 1/3 1/3 cup packed light brown sugar
• 3 3 3 teaspoons ground cinnamon
• 1 3/4 1 3/4 3/4 teaspoons baking soda
• 1 1 1 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1/2 1/2 1/2 cup molasses
• 6 6 6 tablespoons canola oil
• 1/4 1/4 1/4 cup water
• Decorations (optional)

Details

Servings 1
Adapted from blog.foodnetwork.com

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the cookie mix, brown sugar, cinnamon, baking soda, ginger, and nutmeg. Mix with a fork to combine.

3. Add the molasses and oil and mix with a fork until the mixture is blended and crumbly.

4. Add the water and mix until the mixture comes together to form a dough.

5. Place the dough between two sheets of parchment paper and roll out 1/4-inch thick. Refrigerate 10 minutes, until firm.

Makes about 36 cookies, depending on the size of the cookie cutters

Note: If you don’t have cookie cutters to make shapes, you can roll the chilled dough into balls and press onto a parchment-lined baking sheet (press into 1/4-inch thick rounds).