I wanted to share the recipe that I use for Gingerbread cookies each year. This recipe originally came from an old Parents Magazine Christmas Holiday book and was adapted to be allergen free by my Mother-In-Law…Thanks Jan! Although allergen free, these cookies are good enough to be enjoyed by all. I love them because they stay a little soft and I always prefer a soft cookie to a hard and crunchy one.
1/3 Cup brown sugar, firmly packed
1/3 Cup dairy and soy free butter substitute (we use smart balance with flax)
2/3 Cup molasses
3/4 of a jar of stage 2 baby food bananas
3 Cups flour
1 Tablespoon baking powder
1 1/2 Teaspoon ground ginger
1/2 Teaspoon salt
Cream sugar and butter substitute until light and fluffy. Beat in molasses and baby bananas. Sift in flour, baking powder, ginger and salt and blend well. Chill 2 hours. Working in sections roll out desired thickness and cut our your shapes. Place on greased cookie sheet and bake until firm, about 5-7 minutes. Let cool. Decorate and enjoy!!
Merry Christmas! Wouldn’t these be delicious with some cocoa and Gingerbread Marshmallows?!?