PeppermintPatty
🔷 💜 🔷
Chewy gluten free GINGERBREAD COOKIE RECIPE (makes 12 - 20 cookies) gluten free
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
14 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp. Vanilla extract
1 egg
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form. You may need to add a bit more applesauce, and / or maple syrup.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1
hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier white icing.
Note: I substituted 2 tbsp. of fancy molasses for 2 of the 4 tbsp. of maple syrup plus added about an 1/8th tsp. of cardamom for a more grown up gingerbread. Black currents for eye decoration works well and keeps it healthy using the recommended icing as glue.
These are exceptionally good.
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
14 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp. Vanilla extract
1 egg
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form. You may need to add a bit more applesauce, and / or maple syrup.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1
hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier white icing.
Note: I substituted 2 tbsp. of fancy molasses for 2 of the 4 tbsp. of maple syrup plus added about an 1/8th tsp. of cardamom for a more grown up gingerbread. Black currents for eye decoration works well and keeps it healthy using the recommended icing as glue.
These are exceptionally good.
and might give it a try again. I guarantee they are worth the effort.
