Gingerbread Reindeer Cookies – No Nuts, Dairy, Egg or Gluten

Gingerbread reindeer.

What do you get when you turn gingerbread people upside down? Antlers! Enjoy these chewy, crispy gingerbread cookies. Kids will love to help with the making and the decorating. Photo: Andrew Grinton

Makes: 14 cookies
Free of: gluten and all top allergens

Be sure to check out the rest of our Top 8-Free Holiday Feast here.

Ingredients

Cookies

  • 6 tbsp dairy-free, soy-free buttery spread
  • 6 tbsp loosely packed brown sugar
  • 6 tbsp molasses (not blackstrap)
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1 cup sorghum flour
  • 6 tbsp quinoa flour
  • 1/4 cup tapioca flour, plus more for rolling
  • 1 tsp xanthan gum
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda

Icing

  • 1/2 cup confectioners’ sugar
  • 1 tsp cornstarch
  • 1/8 tsp xanthan gum
  • Pinch of salt
  • 1 tsp water, plus more as needed

Instructions

  1. Melt buttery spread in a small saucepan over medium heat. Remove from heat and add brown sugar, molasses, ginger, cinnamon, salt and cloves. Whisk to combine. Scrape into a large mixing bowl. Let cool to room temperature.
  2. In a medium bowl, whisk together sorghum flour, quinoa flour, tapioca flour, xanthan gum, baking powder and baking soda. Add to wet mixture and beat with a mixer on medium-high until dough comes together.
  3. Scrape dough onto a workspace and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat oven to 350° F. Line two baking sheets with parchment paper.
  5. Dust a workspace and rolling pin with tapioca flour. Unwrap dough and roll it out to 1/8-inch thick. Cut with standard gingerbread cookie cutters (about 3 x 1½-inch) and place on a prepared baking sheet. Gather scraps, re-roll and cut until all dough is used. Refrigerate the  baking sheets for 10 minutes.
  6. Bake for 9-11 minutes, or until the cookie edges are firm and tops are slightly firm. Let cool for 15 minutes and then remove cookies to a wire rack to cool completely.
  7. For icing, sift confectioners’ sugar, cornstarch, xanthan gum and salt into a small mixing bowl. Whisk to combine. Stir in water, 1 teaspoon at a time, until thick icing forms.
  8. Scrape icing into a piping bag with a 1/2-inch round tip. Pipe icing to decorate antlers, ears and faces. If using allergy-friendly decorations (e.g. for noses and eyes), add before icing sets.
  9. Let cookies stand for at least 10 minutes to set icing. Store leftovers in an airtight container in the refrigerator for up to 3 days.

is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks. See her work at http://www.lauriesadowski.com and http://www.etsy.com/ca/shop/letsbaketogether