Gluten Free Gingerbread Cookies
A gluten free, dairy free, refined sugar free gingerbread recipe.
Servings: 20 cookies
Calories: 98kcal
Equipment
- Rolling pin
- Mixing Bowl
- Measuring Cups
- Wooden Spoon
- Oven
Ingredients
Dry Ingredients
- 1/2 cup buckwheat flour
- 1/4 cup tapioca starch
- 1 cup almond meal natural or blanched
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp ginger ground
- 1/4 tsp cardamom ground
- 1/4 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/4 tsp xantham gum optional
Wet Ingredients
- 1/4 cup coconut nectar syrup
- 1 egg
- 1/4 cup macadamia oil
Instructions
- Preheat oven to 170 degrees Celsius.
- In a large mixing bowl add all of the dry ingredients. Mix together until well combined.
- In a smaller bowl, whisk together the egg, coconut nectar syrup and macadamia oil.
- Pour the wet ingredients into the dry ingredients and mix together until well combined.
- Sprinkle a generous amount of buckwheat flour onto a clean benchtop and onto a rolling pin. Turn gingerbread mixture out onto benchtop and pat into a ball. Roll the mixture out until it is about 1/4 inch thick. Use a cookie cutter to cut into circles and place onto baking tray.
- Roll remaining mixture into a ball and repeat the previous step until all mixture has been cut into cookies. Be sure to re-flour the benchtop and rolling pin.
- Place tray of cookies into oven and bake for 12-14 minutes, or until golden brown.
- Allow to cool before eating and storing in an airtight container at room temperature.
Video
Nutrition
Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Calcium: 29mg | Iron: 0.4mg