Gingerbread Cookie Mix, Gluten-Free

• Easy Baking Mix for Cookies, Gingerbread Houses, Edible Decorations & Ornaments
• Gluten Free with Easy Vegan Prep Option
• Great for Year Round Treats & Seasonal/Holiday Baking
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame)

Gingerbread might just be the versatile star of holiday season baking! Easily whip up a batch or crunchy, chewy cookies, gingerbread house shapes, edible ornaments, and more with OliveNation's Gingerbread Cookie Mix. This simple mix is gluten free, free of the top 9 food allergens, free of artificial colors, and offers a simple preparation option for vegan diets. Only a few pantry ingredients are required to make up to 24 cookies depending on thickness and size. This delicious, classic gingerbread is perfect for baking with the kids, bake sales, class cookies, edible party favors, and so much more. Bake as is or add your own special touches like dried fruits, raisins, glaze, or even frosting for a fantastic, flavorful treat for any occasion.

Ingredients: Gluten Free Flour (Sweet Brown Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Cane Sugar, Brown Sugar, Molasses Powder, Cornstarch, Cinnamon, Baking Soda, Ginger, Salt.

BASIC PREPARATION: Per batch of 24 cookies use:

• 12 oz. Gingerbread Cookie Mix
• 9 TBSP melted butter (Measure after melting) (for VEGAN prep option substitute butter with melted coconut oil, shortening, or vegan butter and measure after melting
• 3 TBSP Maple Syrup
• 3 TBSP Water

  DIRECTIONS:

  • 1. Pre-heat oven to 325°F with oven rack on the center.
    2. Put 12 oz. of Gingerbread Cookie Mix in medium bowl.
    3. Add melted butter (or Vegan alternative), maple syrup, and water. Stir until a dough starts to form, then knead with hands for at last 3 minutes until uniform, smooth dough is achieved (add more water 1/4 teaspoon at a time if necessary).
    4. Roll out dough onto parchment paper with a rolling pin until it is 1/4" thick.
    5. Cut out shapes with cookie cutters and gently transfer to baking sheet lined with parchment paper. Using a spatula can help eliminate breakage when transferring.
    6. Gather and re-roll scraps and repeat as needed.
    7. Bake 14 minutes in pre-heated oven.
    8. Cool completely before (optional) frosting or glazing.