Bear-y Christmas!!!!!!!!

It's that time of year! Time to begin baking Christmas cookies!

This year, I tackled something I have never before attempted, roll out Gingerbread cookies! They are Gluten Free, Vegan, and whole grain. I began with this recipe and morphed it into my own... because that's how I roll!
...no pun intended...

Gingerbread Bear Cookies (Gluten Free and Vegan)


Ingredients:
- 1/2 Margarine
- 1/4 cup Coconut Oil
- 1/2 cup Sugar
- 1 tablespoon Maple Syrup

- 1/4 cup Brown Sugar
- 1 tablespoon Agave Nectar
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Cool Water

- 2 1/2 teaspoons Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves

- 1 1/4 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1 1/4 teaspoons Agar Powder
- 1/2 cup Quinoa Flour
- 3/4 cup Buckwheat Flour
- 1/2 cup Brown Rice Flour
- 3/4 cup Tapioca Starch

Preheat oven to 350 degrees.
Combine Margarine through Syrup in a mixer. Beat until fluffy.
Add Brown Sugar through Water and beat until combined.
In a separate bowl, whisk together dry ingredients.
Add dry ingredients, in batches, to the wet ingredients.
Mixture will be a bit crumbly. Finish kneading dough by hand.


Sprinkle counter top with a little Brown Rice Flour and roll out dough.
Cut out shapes using a cookie cutter.
Place cookies on a parchment lined baking sheet.


Bake 8-10 minutes, until slightly puffed up and the edges are golden.


Allow to cool 10 minutes on the pan before moving to a cooling rack. (I decapitated many a Gingerbread Bear before learning this!)


Store in an airtight container.

I LOVE these cookies. Not too sweet and not too hard, they are a delicious treat for both children and adults.

In other news: Check out this awesome giveaway at Pure2Raw.

...AND... Here is a pic of GF Guy and myself at the Opening Night Gala for Wonderland. I look a little too excited in this picture! hahaha


Are you planning on making Christmas cookies this year? What kind?