Snack: Gingerbread Cookies Recipe | MyRecipes

Recipe by Robert Landolphi No Christmas season is complete without the mouthwatering ginger and spice cookies we all loved as kids. Break out the cookie cutters and turn them into holiday gingerbread men. For an easy, make-ahead cookie, shape the dough i

This recipe includes superfoods such as:

Cinnamon, Brown Rice

Health benefits of Gingerbread Cookies Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

9.2 ounces brown rice flour (about 2 cups)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup light molasses
1 large egg
Cooking spray
1 teaspoon granulated sugar

Instructions

Preheat oven to 375 °.
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking soda, and next 7 ingredients (through allspice) in a medium bowl; stir with a whisk.
Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended. Add molasses and egg; beat well. Gradually add flour mixture, beating until well blended.
Lightly coat hands with cooking spray; shape dough into 60 (1-inch) balls. Place 2 inches apart on baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Sprinkle cookies with 1 teaspoon granulated sugar. Bake at 375 ° for 10 minutes or until golden brown. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

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