Desserts / Sweets / Treats
Coconut Gingerbread House
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Chef's Note
Celebrate #nationalgingerbreadhouseday with a tropical twist by crafting a Coconut Gingerbread House! This recipe is gluten-free and dairy-free and can be modified to make gingerbread cookies instead!
Preparation
20 minutes
Bake
10-12 minutes
Serves
n/a
Serving Size
n/a
Ingredients
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2 1/2 cups Bob's Red Mill Gluten Free Flour
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1/4 cup coconut flour
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1 tsp. baking soda
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1 tsp. ginger
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1 tsp. cinnamon
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1/2 tsp. ground cloves
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Pinch of salt
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1 egg
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4 Tbsp. molasses
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1/2 cup honey
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1/3 cup Fiesta Tropicalé Organic Virgin Coconut Oil
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1 tsp. vanilla
1
Pre-heat the oven to 350.
2
In a medium mixing bowl, combine your dry ingredients- flour, coconut flour, baking soda, salt, and spices.
3
In a large mixing bowl, combine your wet ingredients- egg, molasses, honey, coconut oil, and vanilla. Mix well! Pour the dry mixture into the wet mixture and combine into a dough. Knead a few times to make sure it is really well combined.
4
On a floured surface roll the dough out to about 1/4 inch thick for the gingerbread house. Cookies can be thicker for a softer cookie or thinner for a crunchy cookie.
5
Using your own design, cut out your pieces using a sharp knife and place them on a baking sheet lined with parchment paper.
6
Bake gingerbread house pieces for 10-12 minutes until the edges are slightly browned. Cookies bake for 8-9 minutes until edges are slightly browned.
7
Let everything cool for at least 30 minutes before applying frosting/icing otherwise it will melt off. Assemble your gingerbread house with your favorite icing and decorate with candies and more frosting! Enjoy!