Happy Holidays, this is the last recipe for the year, and it whipped me into shape. I want to make sure we offer various recipes for all doggie dietary restrictions, so we have created a gluten-free gingerbread cookie. I tested this recipe three times and re-recorded the reel two times, so I am invested in this gluten-free doggie gingerbread cookie.
For the flour base, I used oat flour, which I made from scratch using whole oats. You can also use coconut flour or your favorite gluten-free flour.
I found the best easy to make this recipe is to create a wet and dry mix. For the dry mixture, grab a medium bowl and combine 1 ½ cups of oat flour, save the extra if your dough is too loose it will come in handy, and the cinnamon and ginger.
For the wet mix, combine two eggs, two tablespoons of oil, one tablespoon of molasses, and begin to whisk.
Now that you have created your wet and dry mix, it’s time to combine the two.
Mix the liquid in slowly, and don’t forget about the sides
One mixed it should look like a brown dough. If your dough is sticky, add more flour and knead.
For easier handling, you can also place the dough in the refrigerator for 30 mins.
Sprinkle flour onto a clean surface and roll out your dough. You choose your desired cookie width. Keep in mind that they won’t rise, so what you see is what you get.
After cutting the cookies out with a cookie cutter, place them on a baking sheet.
Bake at 350* for 20 minutes, flip them cover after 20 minutes, and bake for an additional 15 to 20 minutes at 300*.
