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Gingerbread House Cookie Dough

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3 star  Avg. rating 3 from 2 votes.

Recipe Information

Category: Cookies
Recipe Created By: Shannon Weber


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Ingredients

1 cup safe margarine
2 cups firmly packed light brown sugar
3/4 cup light corn syrup
2 large eggs or gelatin egg substitute
5 1/4 cup flour mix
5 tsp xanthan gum
2 tsp baking soda
2 tsp ground ginger
1 tsp ground allspice
1/2 tsp cinnamon

Directions

In a large bowl, cream the margarine and brown sugar until fluffy. Beat in corn syrup and eggs or substitute). In a separate bowl, combine flour, xanthan gum, baking soda, and spices. Blend into creamed mixture.

Wrap and refrigerate dough for 2-3 hours. If dough is sticky, pat with some additional flour mix.

Preheat oven to 350 °F. Grease cookie sheets or line them with parchment paper. Flour work surface. Work with 1/3 of dough at a time, roll to 1/8-inch thickness and begin making your cut-outs. Bake 5-7 minutes or until lightly browned. Allow to cool, then begin assembly.

Notes


Substitutions

Instead of the eggs, I used 7 Tbsp Gelatin Egg Substitute.

Flour used was Bette Hagman's Flour Bean Blend.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Comments(2)

Thank you, this is a great recipe! Even Christian who doesn't like gingerbread cookies loved them. We made a few little changes to fit our needs. Used regular all purpose flour. Used the egg replacer from Bob's Red Mill enough for two eggs. Don't use xanthan gum but found out corn starch is the perfect replacement, so says the computer. Don't like allspice, so added 1 teaspoon of cinnamon instead of called for 1/2. Dough has to be rolled out thin or it puffs up too much. Took us about 9-10 mins. to bake. Left them to cool on the baking sheet, as it was easier to remove. The powdered sugar icing really made them pop. They taste like Christmas. Sending hugs your way.

Kathy P - KFA Admin 12/19/2018 6:02:34 PM

Josephine - glad Christian liked them!

Here is another option that is already wheat flour based and doesn't need an egg substitute - https://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=387&name=Gingerbread%20Cookies This one does not spread a lot and can be made thick or thin.

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