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Gingerbread Cookies


  • 1 1/3 C Buckwheat Flour
  • 2/3 C Sorghum Flour
  • 2/3 C Tapioca Flour
  • 1 T Chia seed meal
  • 1 T Flax seed meal
  • 1/3 C Coconut Palm Sugar
  • 1/2 t Baking Soda
  • 1/2 t Baking Powder
  • 1/2 t Nutmeg
  • 1/4 t Salt
  • 2 drops doTERRA Cinnamon essential oil
  • 2 drops doTERRA Clove essential oil
  • 2 drops doTERRA Ginger essential oil
  • 1/2 C Coconut Oil
  • 1/4 C Unsweetened Applesauce
  • 3 T Water
  • 3 T Molasses
  • 1 t Apple Cider Vinager
  • 45 drops Liquid Stevia

Instructions:  Preheat Oven 350 degrees

  1. Combine dry ingredients in a bowl and whisk
  2. Combine wet ingredients in a separate bowl and mix until all combined
  3. Add dry ingredients to the wet ingredients
  4. Mix on slow speed until combined
  5. Dust work surface with a little bit of flour so the dough does not stick 
  6. Roll dough out to 1/2-1/4 inch thickness
  7. Cut out with cookie cutters** or free hand
  8. Place on cookie sheet and bake for 12-15 minutes, if you are at a higher elevation it may take longer
  9. Remove from oven, cool, decorate

** The baking essential oil and cookie cutter set are on sale while supplies last if you want them as part of your new membership order I can help you with that also.

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