Gluten-Free Gingerbread Cookies

These gluten-free gingerbread cookies are made with coconut flour, molasses, and lots of holiday spice!

Course: Dessert

3/4 cup coconut flour
3/4 cup arrowroot starch
1/4 cup coconut sugar
1/4 cup blackstrap molasses
1/2 cup organic powdered sugar, if following AIP, replace with powdered sugar recipe linked in notes
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon guar gum - omit if following AIP
3/4 cup palm shortening
2 teaspoons vanilla extract
1/4 cup unsweetened applesauce

Preheat oven to 350° F.
Line a baking sheet with parchment paper and place in the fridge to chill.
In a mixing bowl, combine the dry ingredients.
Using a hand or stand mixer, slowly add in the wet ingredients.
Mix until the dough forms a ball.
Using two sheets of parchment paper, roll out the dough to 1/4” thick. Cut out the dough with a gingerbread cookie cutter.
Place each cookie cut out on the chilled, parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies are just starting to brown.
Slide the parchment paper off the cookie sheet and allow to cool before touching.
Chill cookie sheet between baking cookie batches.
Let completely cool before piping with buttercream icing.

Using a hand or stand mixer, bring together all ingredients until well combined. Make sure the butter is completely softened, but not melted, prior to mixing.
Place in a pastry bag with a small metal tip, and use to pipe the icing onto the sugar cookies or gingerbread cookies. Icing will slightly harden as it dries.