Gingerbread Cookies

Serves 14 | Prep 45 mins | Cook 15 mins

Chewy, crunchy, gluten & dairy free – these gingerbread cookies are a great one to get the kiddo’s involved in, and they will especially have fun with the decorating part! We used choc buttons (I found some at a health food store that were made using stevia), and melted dark chocolate. But you could leave off the dressings if you prefer. A delicious and a little bit more nutritious treat than the store bought kind.

Gingerbread Cookies
Yields14 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr
Serves 14 | Prep 45 mins | Cook 15 mins

Chewy, crunchy, gluten & dairy free - these gingerbread cookies are a great one to get the kiddo's involved in, and they will especially have fun with the decorating part! We used choc buttons (I found some at a health food store that were made using stevia), and melted dark chocolate. But you could leave off the dressings if you prefer. A delicious and a little bit more nutritious treat than the store bought kind.

Ingredients

 ¾ cup almond flour (or you can use almond meal)
 ¾ cup buckwheat flour
 ¼ cup arrowroot or tapioca starch
 2 tsp ground ginger
 ½ tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 fine sea salt
 ¼ tsp baking powder
 ¼ tsp cream of tartar
 2 tbsp coconut oil, melted
 ¼ cup pure maple syrup
 1 tbsp blackstrap molasses
 Extra flour for rolling & cutting
 Optional: chocolate chips, dark chocolate for decorating

Method

1

In a large mixing bowl combine all of the dry ingredients.

2

Add the remaining wet ingredients and stir together until a sticky dough is formed.

3

Make a rough ball, and place the dough in the freezer for 30 minutes to help it firm up.

4

Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.

5

Place the dough in the center of a piece of baking paper and sprinkle it with a bit of flour (or you can use starch) to help prevent sticking. Use a rolling pin to roll the dough into a flat sheet, about .5cm thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. Carefully place the shapes onto your lined baking tray.

6

If using choc buttons, now is the time to decorate!

7

Bake the cookies for about 10 minutes for cookies with a softer center, or 14 minutes for a more crisp cookie. (The edges should brown for crispy).

8

If using the melted dark chocolate, allow the cookies to cool for a few minutes then drizzle over the chocolate using a teaspoon. Leave the chocolate to set.

9

Leftover cookies can be stored in an airtight container in the cupboard for a few day or the fridge for up to 2 weeks.

Ingredients

 ¾ cup almond flour (or you can use almond meal)
 ¾ cup buckwheat flour
 ¼ cup arrowroot or tapioca starch
 2 tsp ground ginger
 ½ tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 fine sea salt
 ¼ tsp baking powder
 ¼ tsp cream of tartar
 2 tbsp coconut oil, melted
 ¼ cup pure maple syrup
 1 tbsp blackstrap molasses
 Extra flour for rolling & cutting
 Optional: chocolate chips, dark chocolate for decorating

Directions

1

In a large mixing bowl combine all of the dry ingredients.

2

Add the remaining wet ingredients and stir together until a sticky dough is formed.

3

Make a rough ball, and place the dough in the freezer for 30 minutes to help it firm up.

4

Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.

5

Place the dough in the center of a piece of baking paper and sprinkle it with a bit of flour (or you can use starch) to help prevent sticking. Use a rolling pin to roll the dough into a flat sheet, about .5cm thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. Carefully place the shapes onto your lined baking tray.

6

If using choc buttons, now is the time to decorate!

7

Bake the cookies for about 10 minutes for cookies with a softer center, or 14 minutes for a more crisp cookie. (The edges should brown for crispy).

8

If using the melted dark chocolate, allow the cookies to cool for a few minutes then drizzle over the chocolate using a teaspoon. Leave the chocolate to set.

9

Leftover cookies can be stored in an airtight container in the cupboard for a few day or the fridge for up to 2 weeks.

Gingerbread Cookies

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