Have fun with your children decorating these allergy free cookies free of gluten, dairy/casein and eggs! The black strap molasses provides 14% of the daily requirement for iron and gives these cookies a wonderful flavor!

The vanilla icing is gluten free, dairy free and vegan. Happy baking!

• 2 cups The Pure Pantry All Purpose Baking Mix
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 3/4 cup firmly packed dark brown sugar
• 2 tablespoons black strap molasses
• 1/2 cup coconut oil (solidified and cold, not at melting point), Earth Balance buttery sticks or Spectrum shortening
• 1 1/2 tablespoons coconut milk or rice milk

Preheat oven to 350 degrees. In a large mixing bowl, combine baking mix, cinnamon, ginger, and cloves. Stir to mix. In a large mixing bowl fitted with paddle attachment, combine brown sugar, molasses and coconut oil (or Earth balance or non-hydrogenated shortening or coconut oil) and beat until well blended. Add coconut or rice milk and beat until blended. With mixer on low speed, add half the flour mixture and beat until blended. Add remaining flour mixture and , usig your hands, knead dough until it is smooth and blended. Divide dough in half and shape into two balls. Refrigerate dough for 30 minutes.

In the meantime, make the decorating icing: Casein Free- Dairy Free (vegan) Vanilla Icing

• 1 box powdered sugar
• 2 tablespoon cold water
• 1 tablespoon vanilla
• 1 tablespoon agave nectar
• 1 tablespoon Earth balance margarine

In a large mixing bowl with paddle attachment blend cold water, vanilla, agave and margarine. Sift into bowl 1 box confectioner’s sugar. Blend on low speed until combined. If too dry add 1 teaspoon cold water. If too wet, add 1 tablespoon more sugar. Set icing aside.

To bake cookies:
Lightly flour a work surface and rolling pin with rice flour. Roll out ball of dough into a rectangle about 1/4 inch thick. Press gingerbread pal cookie cutter into dough to cut out shapes.

Transfer cookies to greased baking sheets. Repeat with second ball of dough. Gather scraps of dough into a ball, roll out dough and continue cutting out cookies until all dough is used. Bake cookies until golden brown, about 8-10 minutes. Cool on racks.

Frost cooled cookies with thin amount of icing. Place gluten free chocolate chips or raisins for eyes, nose, mouth and buttons. Icing can be placed in a pastry bag to pipe designs on cookies.