Allergy Friendly + Gluten Free + Vegan - Gingerbread Cookies
3 1/4 cups Hungry Harry's All-Purpose Flour Blend
3/4 cups coconut oil, softened, not melted
1/2 cup brown sugar
1 egg or egg replacer
1/2 cup molasses
1 1/2 teaspoons gluten-free vanilla extract
Zest of 1 orange
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon salt
Note: If you'd prefer, you can replace the cinnamon, ginger, cloves, and nutmeg with 2 tablespoons plus 1 1/4 teaspoons of allergy-friendly organic gingerbread spice.
Preheat oven to 350°F.
Using a hand mixer, stand mixer, or mixing bowl with a wooden spoon - mix the coconut oil with the brown sugar until soft and fluffy, about one minute. Add the egg, molasses, vanilla, and orange zest, then mix until combined. Add the baking soda, salt, spices, and Hungry Harry's All-Purpose Flour Blend. Mix well.
Split dough in half and form into discs about 1” high. Wrap in parchment or wax paper, then refrigerate for at least an hour.
After the dough has chilled, unwrap and lightly dust your counter and rolling pin with Hungry Harry's All-Purpose Flour Blend. Roll the dough to 1/8" thick and cut with your favorite cookie cutters. Line a sheet tray with parchment paper. Bake for 8 - 10 minutes, depending on the size. Turn the tray halfway through the baking process.