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Gingerbread Cookie Recipe with Essential Oils

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By : Debora Tesauro

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Item Description

Social media post with DIY Gingerbread Cookie Recipe with Essential Oils recipe.


Sized for Facebook and Instagram.

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.


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Item Type

Subscription

Item Category

Social Media Posts

File Type(s)

png

Market(s)

US, Canada, Europe, AUS/NZ, Other

Item Description

Social media post with DIY Gingerbread Cookie Recipe with Essential Oils recipe.


Sized for Facebook and Instagram.

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.