Gingerbread Cookie Recipe with Essential Oils

Ingredients

Dry

• 1 ⅓ cup buckwheat flour
• ⅔ cup tapioca flour
• ⅔ cup sorghum flour
• 1 tablespoon chia seed meal
• 1 tablespoon flax seed meal
• ⅓ cup of coconut palm sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon nutmeg

Wet

• ½ cup coconut oil
• ¼ cup unsweetened applesauce
• 3 tablespoons water
• 3 tablespoons molasses
• 1 teaspoon apple cider vinegar
• 45 drops liquid-Stevia
• 2 drops Cinnamon Bark oil
• 2 drops Ginger oil
• 2 drops Clove Bud oil

Instructions

1. Preheat oven to 175° C
2. Combine the dry ingredients in a medium-sized bowl and whisk until well mixed.
3. Combine the wet ingredients in a separate, larger bowl and mix until evenly combined.
4. Gradually add dry ingredients to wet ingredients, mixing on slow speed until evenly combined.
5. Put a small handful of buckwheat flour onto a clean countertop surface and pour out the dough on top.
6. Roll out the dough until it is about ¼–½ inch thick.
7. Take cookie cutter and cut out classic gingerbread or holiday shapes.
8. Lightly oil or line a baking sheet with parchment paper and place cutouts onto the sheet.
9. Bake for 12–15 minutes or until golden and crisp. Remove from the oven and let cool before enjoying.