GINGERBREAD COOKIES (GLUTEN FREE)
A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!
Provided by dizzydi
Categories Dessert
Time 1h30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl cream the butter and brown sugar.
- Add golden syrup and egg and mix till combined.
- In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
- Mix together and then refrigerate for 1 hour.
- Remove dough from refrigerator and place onto a floured surface and knead lightly.
- roll out to 5mm thickness and then cut into shapes using cookie cutters.
- Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
- Leave to cool on trays for 5 minutes then transfer to cooking racks.
- when cool ice with royal icing or any hard setting icing.
Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 15.9, Sodium 67.7, Carbohydrate 6, Fiber 0.1, Sugar 4.3, Protein 0.3
VEGAN GLUTEN-FREE GINGERBREAD COOKIES
Healthy Candida diet friendly gluten-free vegan gingerbread cookies that don't use refined sugar or oil, but are so delicious nevertheless.
Provided by NeleLiivlaid
Categories Dessert
Time 8h
Yield 20 serving(s)
Number Of Ingredients 19
Steps:
- First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
- Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
- Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
- Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
- Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
- Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
- Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
- For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
- Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.
Nutrition Facts : Calories 83.6, Fat 4.3, SaturatedFat 0.5, Sodium 55.7, Carbohydrate 9.6, Fiber 2, Sugar 0.6, Protein 2.9
GLUTEN-FREE VEGAN GINGERBREAD COOKIES
Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 58m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
- Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 10.7 g, Fat 6.7 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 166.3 mg, Sugar 6.9 g
EGG-FREE GINGERBREAD COOKIES
These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them.
Provided by PREGOCOOK
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 8h55m
Yield 48
Number Of Ingredients 13
Steps:
- Combine butter and sugar in a bowl.
- Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
- Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
- Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
- Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 17.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 34.8 mg, Sugar 12.4 g
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Category Healthy Cookie RecipesCalories 373 per servingTotal Time 2 hrs
- Whisk 3 cups flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl. Beat butter, brown sugar, molasses, egg and orange zest in a mixing bowl with an electric mixer on low speed until well blended.
- With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes. It should be somewhat firm, but not at all dry. If it seems overly sticky, stir in up to 2 additional tablespoons of flour.
- Divide the dough into thirds. Place 1 piece on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll the dough out between the parchment into an 8-inch circle about 1/4 inch thick. Place the parchment with the rolled-out dough on a baking sheet. Repeat with the remaining pieces of dough, stacking each disk on top of the previous one. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day.
- To shape and bake cookies: Position a rack in middle of oven; preheat to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.
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