Low Pro Gingerbread Houses

This is my favorite cookie dough adapted for gingerbread cookies or a gingerbread house. It is perfect for making sugar cookies as well if you sub water for the molasses, add 1 teaspoon vanilla, and leave out cinnamon and ginger.

Chill the dough after you form it. You can do this for up to three days in the refrigerator or 45 minutes in the freezer. This seems to help keep the dough congealed. It is also nice because you can make this recipe in stages. Make the dough and then chill. Make the gingerbread house and throw in the fridge if you don't plan to make the house that day. You all know I love prepping ahead of time!

The ingredients are easy to find and the individual cookies have less than 2 mg of phe each. Score!

Gingerbread Dough

Makes about fifty servings in either cookies or pieces of house

Each serving: 2 mg of phe, .1 gm protein or 61 calories each

.83 cup butter (13.28 tablespoons or 1.66 sticks of butter)

2 tablespoons sugar

1 teaspoon cinnamon

.25 teaspoon fresh grated ginger (or 1 teaspoon ground ginger)

.25 cup molasses

.25 cup packed brown sugar

1 package of vanilla pudding

2 cup baking mix of your choice

.5 teaspoon salt

Cream butter and sugar. Add pudding and molasses. Mix dry ingredients. Add to creamed ingredients. Mix thoroughly. Refrigerate for at least 6 hours (up to three days) or freeze for 45 minutes. Roll out and cut into desired shape.

I am also attaching my favorite low pro royal icing recipe. This is perfect for frosting cookies or keeping the house together. If you haven't used aquafaba look it up. This stuff is amazing. It is a great egg replacement and actually quite low in phe. Then, just get all the fun toppings and go to town!!

Vegan/Low Pro Royal Icing

23 mg of phe, .8 gm protein, 950 calories for the whole batch

3 tablespoons of aquafaba

2 cups confectioners sugar

.25 teas cream of tartar

Whip aquafaba in blender until light and fluffy. Add sugar and cream of tartar. Mix until thick and glossy.