Low Histamine Dairy Free Gingerbread Cookies
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Learn more →Ingredients
24 servings
For the dough
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of cinnamon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- ¾ cup dairy free butter, softened
- ¾ cup packed dark brown sugar
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 tsp vanilla extract
Instructions
- 1
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a large bowl until evenly combined. Set aside.
- 2
Beat the softened dairy free butter and brown sugar together in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium speed until light and fluffy, about 2–3 minutes.
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