Prep Time:15-20 min.
Cook Time:15 min.
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 2 drops Cinnamon oil 2 drops Ginger oil 2 drops Clove oil ½ cup coconut oil ¼ cup unsweetened applesauce 3 tablespoons water 3 tablespoons molasses 1 teaspoon apple cider vinegar 45 drops liquid-Stevia
Preheat oven to 350° F.
Combine dry ingredients in bowl and whisk.
Combine wet ingredients in bowl and mix until well combined.
Add essential oils.
Add dry ingredients to wet ingredients on slow speed until combined.
Put a small handful of buckwheat flour onto clean surface and place dough on top.
Roll until ¼-½ inch thick.
Take cookie cutter and cut out shapes.
Place cutouts onto cookie sheet.
Bake for 12–15 minutes or until done. Remove from oven and let cool.
Top with icing if desired.
Keep children entertained at your next holiday party by putting out some plain gingerbread cookies and icing.