A little under two years ago I tried my hands at cutout gingerbread cookies and well let’s just say being a very new allergy baker things didn’t quite go the way I had planned. But today I am back and not only did this version come out a million times better but you would have no idea they were top eight allergen free unless being told! I’m so glad I can share this brand new recipe that is a true winner and simple to create.

Without further ado here’s the recipe.

First sift all the dry ingredients into your mixing bowl.

Prepare the flax egg in a small bowl and set aside.

Then add your brown sugar and let the mixer do the work. It should be crumbly with no large lumps.

Add the wet ingredients and slowly turn the mixer to medium speed.

The dough will look more like bread crumbs but that is perfect.

Now use parchment paper or baking surface to put the dough onto. This is where you need to get your hands a bit dirty.

Start kneading the dough and with the warmth of your hands the dough will turn from crumbles to a beautiful ball that is ready to be rolled out. Let the dough rest for about twenty minutes to ensure the ingredients are fully combined.

Sprinkle the rolling pin with safe flour and roll out the dough to no thinner than a quarter inch thick.

Use cookie cutters and place the cookies onto a parchment lined cookie sheet.

Bake for 8-10 minutes.

Take out and let cool on the sheets for five to ten minutes before transferring them to a cooling rack.

You can enjoy them plain or decorate them with royal icing or buttercream frosting, whichever works for you.