These light, crunchy cookies use mesquite flour as a spice. Ground from the pod, mesquite flour is high in fiber with a unique and slightly sweet flavor. It tastes a bit like cinnamon (but more mellow) with hints of toffee and chocolate. Of course, mesquite is great for baking and the flour can be used to flavor baked goods, just like you’d use cinnamon. A tablespoon of mesquite added to hot cocoa is one of my favorite things.
Like gingerbread‘s soft spoken brother, these boys are suitable for any occasion. Roll and cut cookies into whatever shape you like. Perfect way to spice up holiday baking.
Gluten free cookies that are gently spiced with mesquite and cinnamon.
- 1 2/3 cups gluten free flour
- 2 tablespoons mesquite flour
- 1 1/2 teaspoons guar gum
- 1 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup chilled butter or shortening
- 1 egg
- 1/2 cup sugar
- 1 tablespoon molasses
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees.
In a medium bowl. combine: gf flour, mesquite, guar, cinnamon, cream of tartar, baking soda, salt, ginger, and nutmeg.
Cut in chilled butter or shortening.
In a separate cup, combine: egg, sugar, molasses, and vanilla. Add to flour mixture and blend thoroughly.
Gather dough into a ball, wrap, and refrigerate for only a few minutes until slightly chilled.
Roll dough out between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Use a spatula to transfer cut outs to a parchment lined cookie sheet. Gather scraps of cookie dough into a ball and re-roll. No gluten means no worries about overworking the dough.
Optional but always nice - brush unbaked cookies with water before sprinkling with sugar.
Bake promptly or store dough frozen for later use. Bake time will vary, depending on size and thickness of dough.
Small (one inch) gingerbread boys bake for 8 minutes.
If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to parchment paper. The fridge is your friend.
Roll cookie dough out and place on a cookie sheet before freezing for later use.This is much easier than working with a blob of frozen cookie dough.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.
Making a gingerbread house? Use this gluten free recipe.