Fin’s Wheat-free Gingerbread Cookies

Fin’s Wheat Free Gingerbread Cookies

I created this recipe for my grandson’s first Christmas as he had not yet started eating wheat.

I mix this entirely by hand but you can use a hand mixer to start.

Beat until creamy:
1/4 cup margarine
½ cup brown sugar

Beat in:
½ cup molasses

Sift together:
½ cup corn starch
3 cups oat flour (I made this by running large flake oats through the blender)
Sift again with:
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cloves
1/2 tsp cinnamon
1 tsp ground ginger
½ tsp salt
(Increase ginger and cinnamon by up to 50% if you like a spicier cookies.  My grandchildren love them this way.)

Add the sifted ingredients to the margarine mixture in about 3 parts alternately with :
1/4 cup water (It may take much less water depending upon moisture in margarine.  You’ll want a dryer dough if you are going to roll it out than if you are going to shape the cookies by modelling).

Use corn starch or arrowroot flour to dust the rolling pin and surface.  Roll out and cut with cookie cutters.  I use a straw to make a holes for yarn to hang the cookies on the Christmas tree. For a sparkling effect, sprinkle the cookies with granulated white sugar before baking.  You or the children can also mold figures by hand right on a greased cookie sheet.  Increase cooking time for thicker molded cookies.

Bake on a greased sheet at 350 degrees for 8 minutes or until surface springs back when lightly pressed by fingertip.