Gluten Free Gingerbread Cookies
Love gingerbread at Christmas like me! It must be from my Scandinavian days or eating Mums homemade ginger crunch.
I always look for something that is relativity good for me nowdays and the nutritional ingredient in this recipe that got my attention is molasses, packed full of essential nutrients and minerals.
So don’t fret if you buy a jar of molasses and have lots left over. It can be used in substitute for golden syrup, candied sugar and even a sweetener – although its not the sweetest exactly, rather the richness it gives (its formed from the sugar syrup left over after crystallization and sugar extracted)
Ingredients:
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 3/4 tsp ginger, ground
- 1 tsp cinnamon, ground
- 1/8 tsp cloves, ground
- 1/4 tsp sea salt
- 3 Tbsp coconut oil, melted
- 2 1/2 tsp 100 percent maple syrup
- 3 Tbsp molasses
- 1/2 tsp pure vanilla extract
Instructions:
- Preheat oven to 350 degrees Fahrenheit (180 Celsius).
- Line a baking sheet with parchment paper.
- Whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves and sea salt in a mixing bowl.
- Add coconut oil, maple syrup, molasses and vanilla to the dry ingredients, and then beat using an electric mixer until a thick dough form. Since it doesn’t contain gluten, you don’t have to worry about over-mixing.
- Place the dough in-between two sheets of parchment paper and then roll it out until it’s about 1/4″ thick. Refrigerate for 30 minutes.
- Peel the top layer of parchment off of the sheet of dough.
- Cut out the gingerbread to make them into gingerbread men shapes using a cookie cutter and place them about one-inch apart on your parchment paper-lined baking sheet.
- Bake cookies for 10-12 minutes.
- Allow them to cool and then decorate with your desired toppings.