Gingerbread Cut-out Cookies

*This festive recipe comes from a fabulously healthy cookbook written by Tom Malterre and Alissa Segersten : Whole Life Nutrition Cookbook. Makes 18-24 Cookies

• ½ cup softened virgin coconut oil or organic butter
• ¼ cup whole cane sugar
• ¼ cup maple syrup
• ¼ cup blackstrap molasses
• ½ cup pumpkin puree
• 1 tablespoon vanilla extract
• ½ tsp of sea salt
• 2 cups brown rice flour
• ½ cup tapioca flour
• 2 tsps baking powder
• 1 ½ tsp xanthan gum
• 1 ½ tsp cinnamon
• 1 tsp ginger powder
• ½ tsp ground cloves
• ¼ tsp nutmeg powder

1. Whisk together coconut oil, sugar, maple syrup, molasses, pumpkin, vanilla and salt in mixing bowl.
2. In a separate bowl, combine the dry ingredients.
3. Add the mixed dry ingredients to the bowl of moist ingredients and mix well.
4. Form dough into a ball, and wrap in waxed paper. Allow to chill in the refrigerator for about 20 minutes
5. Preheat oven to 375 degrees Fahrenheit. Lightly flour a surface for rolling out the dough. Roll the dough out evenly until ¼ inch thick.
6. Cut out with cookie cutters and place onto a lightly greased cookie sheet.
7. Add nuts, seeds or dried fruit to decorate if desired.
8. Bake for 15 minutes, and then allow to cool on a rack.
9. Enjoy!