Nothing makes someone smile more then receiving a gingerbread cookie with the cutest little face! Enjoy this healthy alternative to the traditional recipe. 

Ingredients

• ½ cup gluten free oat flour 
• 2/3 cup rice flour
• ⅓ cup buckwheat flour
• 2 tablespoons cornmeal
• 2 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons coconut oil, melted and slightly cooled
• 2/3 cup stevia
• 2 tablespoon honey
• 1 large egg
• 1 teaspoon vanilla extract

Decorations

• Smarties for buttons
• Sunflower seeds for eyes
• Dried cranberries for eyes
• Pistachios for feet

Method

1. Combine the dry ingredients in a bowl.
2. In a separate large bowl, oil, honey and stevia until combined then add and beat the egg and vanilla extract until combined.
3. Add the dry mixture to the wet mixture and beat until combined. Form into a ball, wrap in plastic wrap, and refrigerate overnight. It’s critical that the dough is thoroughly chilled while working with it.
4. Preheat the oven to 170 degrees C and place the rack on the middle shelf.
5. Roll out the dough to a thickness of ¼ inch or slightly thicker (if it’s too sticky, roll it between GF floured parchment or wax paper). Use a cookie cutter to cut out shapes and carefully transfer them to a lined cookie sheet using a knife or spatula.
6. Decorate before baking. Halved sunflower seeds for eyes. Sliced dried cranberries for eyes, smarties for buttons, and pistachio’s for feet
7. Bake for about 8 minutes. Let the cookies cool for a couple of minutes before transferring them to a wire rack to cool. Store in an airtight container (or they’ll get rock hard).