These chewy gingerbread cookies contain half the fat of most traditional gingerbread recipes, have no cholesterol, and swap out the sugar for agave nectar and molasses. But do they sacrifice on flavor? No way! My boys say, “They’re better than great!”

　　

Ingredients

makes 24 3-inch cookies

　　3 3/4 cups Basic Gluten-Free Flour Mix (page 19)

　　1 teaspoon xanthan gum

　　3/4 teaspoon baking soda

　　1 teaspoon salt

　　1 tablespoon ground cinnamon

　　1 tablespoon ground ginger

　　1/2 teaspoon ground cloves

　　1/2 cup dairy-free, soy-free vegetable shortening, cut into about 8 pieces

　　1/2 cup unsweetened applesauce

　　1/2 cup light agave nectar

　　1/4 cup plus 2 tablespoons molasses

　　Currants; raisins; dairy-free, soy-free chocolate chips; decorating sugar, etc.

　　

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking soda, salt, cinnamon, ginger, and cloves. Mix on low speed until combined, about 30 seconds. Stop the mixer, add the pieces of shortening and the applesauce, then mix on low speed for about 1 1/2 minutes, or until the consistency of a fine meal.

　　

Step 2

With the mixer still running, add the agave nectar and molasses, mixing until thoroughly combined, about 20 more seconds. (If you don’t have a standing mixer, use a food processor, adding ingredients as instructed, and process for about 10 seconds between each step.)

　　

Step 3

Lay out two large sheets of parchment paper on your work surface. Using a rubber spatula, divide the dough evenly between the two sheets. Cover each with another large sheet of parchment paper and roll out with a rolling pin to 1/4 inch thick.

　　

Step 4

Transfer the dough in the parchment paper to the freezer and chill until firm, at least 20 minutes (you’ll want to clear a couple of racks, or chill the dough on trays).

　　

Step 5

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 6

Remove one sheet of dough from the freezer and place on the work surface. Peel back the top sheet of parchment paper, then replace it. Flip, peel off the other sheet of parchment paper, and discard it.

　　

Step 7

Cut the dough into 3-inch gingerbread boys. Transfer to the baking sheet using a thin metal spatula, spacing them about 1 inch apart. Set the scraps aside.

　　

Step 8

Repeat the process with the remaining dough, and decorate the cookies with currants, chocolate chips, colorful sparkling sugar, or anything else you fancy.

　　

Step 9

Bake in the center of the oven for 10 minutes, or until set. Do not overbake. Remove from the oven, let cool for a couple of minutes on the baking sheets, then transfer to a cooling rack to cool completely.

　　Allergen-Free Baker's Handbook