Gingerbread Crinkle Cookies Gluten and Dairy Free
This recipe for Gingerbread Crinkle Cookies is Gluten and Dairy Free! These cookies would be good any time of the year but they make a nice tasting "warm" cookie for the fall.
Servings: 24
Calories: 185kcal
Ingredients
- ½ Cup Coconut Oil
- ½ Cup Butter Substitute I use Earth Balance
- 1 Egg
- 1 ½ Cups Natural Organic Sugar
- 1 Tablespoon Vanilla
- 3 Tablespoons Molasses
- 3 Cups All Purpose Gluten-Free Flour
- 2 Teaspoons Baking Soda
- 2 ½ Teaspoons Cinnamon
- 1 Teaspoon Ginger
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Salt
Instructions
- Cream together your oil, butter substitute, sugar, egg, vanilla, and molasses.
- Add the rest of the ingredients to the bowl and mix well.
- Place in a covered container in place in fridge for about 2.5 hours.
- Form the mixture into 1 inch balls and place on a greased cookie pan or use
- parchment paper to place your cookies on.
- Bake at 375 degrees for about 25 minutes.
- Sprinkle with powdered sugar and enjoy!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 188mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 21mg | Iron: 0.8mg