Gluten Free Gingerbread Cookies
It’s about time to post a recipe for gingerbread cookies, especially since I can’t imagine Christmas without them. These cookies can be made ahead of time or right before Christmas. I already made one batch but we ate them so I am making them again. The receipt is quick and easy. If you haven’t made gingerbread cookies yet, try this version and I promise you, you will love them!
Gluten-Free Gingerbread Cookies
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
Ingredients for 55 - 60 cookies
- 150 g buckwheat flour
- 100 g almond meal
- 70 g teff flour
- Pinch of salt
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 80 g powdered coconut sugar
- 80 g honey
- 80 g ghee butter (room temperature)
- 1 egg (room temperature)
Instructions
- Mix together all flours, pinch of salt and baking soda. Using a mixer, beat butter, sugar and all the spices together until fluffy. Add in egg and honey, and beat on medium speed until combined. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour.
- Preheat the oven to 170°C and line two large baking sheets with parchment paper.
- Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,5 cm thick. Then cut out your desired shapes and transfer to baking sheets. Repeat with the remaining disc of dough.
- Bake at 170°C for about 8 - 10 min, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Decorate your gingerbread cookies as desired with the icing or chocolate.
Notes:
- Cookies stay fresh covered at room temperature for up to one week.
- You can make cookie dough one- two days before and stored in the refrigerator.
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