Gingerbread Cookies with Cinnamon, Ginger and Clove Essential Oils
*Originally Featured in dōTERRA’s 2013 Holiday Guide.
These delicious Gingerbread Cookies will be a huge hit during your next holiday event. These cookies are gluten-free, sugar-free, and vegan, so you can happily offer them to your friends and family who have diet restrictions. Plus, they taste great and can be enjoyed by all.
1 1/3 cup buckwheat flour
2/3 cup tapioca flour
2/3 cup sorghum flour
1 tablespoon chia seed meal
1 tablespoon flax seed meal
1/3 cup of coconut palm sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 drops Cinnamon essential oil
2 drops Ginger essential oil
2 drops Clove essential oil
1/2 cup coconut oil
1/4 cup unsweetened applesauce
3 tablespoons water
3 tablespoons molasses
1 teaspoon apple cider vinegar
45 drops Liquid Stevia
Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients in bowl and whisk.
Combine wet ingredients in bowl and mix until well combined.
Add essential oils.
Add dry ingredients to wet ingredients on slow speed until combined.
Put a small handful of buckwheat flour onto clean surface and place dough on top.
Roll until 1/4-1/2 inch thick.
Take cookie cutter and cut out shapes.
Place cutouts onto cookie sheet.
Bake for 12-15 minutes or until done. Remove from oven and let cool.
Top with icing if desired.