Gluten free Gingerbread Cookies

Gingerbread Cookies Gluten free

It’s beginning to look a lot like Christmas! I love this time of year. Yes life always seems to get a little extra busy, we all seem to be a little tired, worn out and ready for a break. But there’s such excitement and buzz around and lots of social gatherings – usually filled with lots of delicious food! Bonus for me as I love making and sharing recipes with family and friends and showing how easy it can be to combine delicious, healthy and simple.

What I love about these gingerbread cookies

These Gingerbread Cookies make for a delicious Christmas treat and are perfect for gifting. I love that adults and kids alike enjoy these cookies without even knowing they are healthier, using whole food ingredients and no refined sugars.

I’ve made them gluten free using a combination of almond and buckwheat flours. These flours are a good source of fibre and protein, which means the cookies will be more filling. I’ve swapped refined sugar for wholesome dates and stevia, a natural plant-based, sugar-free sweetener which has almost zero calories. 

These Gingerbread Cookies are easy to make and will be enjoyed by all. Feel free to decorate them as you like.

Gluten free Gingerbread Cookies

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

Makes 12 medium gingerbread men

2 cups almond flour
1/2 cup buckwheat flour
1/2 tsp gluten free baking powder
1/2 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 soft pitted dates
1 egg
1/4 cup Extra Virgin Olive Oil (I use Cobram Estate Light EVOO)
2 tbls 100% maple syrup
1 tbls stevia sweetener (I use Nuvia)

Directions


1. In a food processor, add almond flour, buckwheat flour, baking powder, stevia, spices and dates. Process on high speed until mixture is crumbly.
2. Add egg, extra virgin olive oil and maple syrup into the food processor. Process on medium speed until mixture is well mixed and forms a dough.
3. Remove the dough and roll dough out on baking paper. You want the dough about 3mm thick. Place another piece of baking paper on top.
4. Refrigerate dough for 1 hour to firm up.
5. Once ready to bake, preheat the oven to 150 degrees C.
6. Line a baking tray with baking paper. Remove dough from the fridge and use a cookie cutter to cut into shapes. Re-roll any remaining dough offcuts to cut more cookies and use up all the dough.
7. Bake for approx. 25 minutes until slightly golden. *Oven temps may vary so check your cookies at about 20 minutes.
8. Cool completely on a cooling rack. Decorate as you like.

Looking for more healthy cookie inspo? Try my Healthy Muesli Breakfast Cookies, or Salted Choc & Oat Cookies.

Tris
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