GF Gingerbread Cookies



So as some of you know I’m a TERRIBLE baker. But I figured if I did some research I may be able to bake some GF gingerbread cookies for Christmas. Even thoughhhhhh it’s past christmas, I’ll be making these for events now, because to my surprise, they turned out perfectly!
Gingerbread recipes are pretty standard and they all have the same ingredients… Butter, flour, sugar ect ect. Didn’t really do it for me. So I substituted a lot of the regular ingredients for healthier ones. I crossed my fingers and literally prepared for the worst.
Then these beautiful babies came out of the oven and I seemed to get everyone’s approval. I was super stoked. So this is one for you guys.

Some of the healthier ingredient benefits are:
Black strap molasses.. It’s an amazing sweetener syrup. It has so many nutrients and minerals in it. More than any of the other molasses’ actually. It’s also high in iron, calcium and magnesium (I sometimes have a tbsp with warm water here and there to up my iron ect). It has a stronger flavour but it works super well in these cookies.
Coconut Sugar.. It’s a much healthier sugar alternative and works great as a substitute for most granulated sugars. It’s low GI and holds more nutrients than normal table sugar. Like iron, zinc, potassium, antioxidants and calcium. If you have to use sugar.. This one is the best for you.
Flaxseed meal.. One of the best sources of omega 3 fatty acids. Not to mention its an awesome egg substitute when it comes to baking and cooking. They’re also packed with B vitamins, dietary fibre, antioxidants, protein and potassium.

So in saying all of that.. (Phew!) you can eat these without feeling tooooo guilty! In saying that don’t go eating the whole batch.. Because you may want to. Also, as I suggest in most of my recipes, try and use organic products where possible 🙂
Happy baking my loves.

Flour Mix:
1/2 Cup Almond meal
1/2 Cup Buckwheat
1/2 Cup Oat flour
1/2 Cup Brown rice flour
1/3 tsp Xantham gum
3/4 tbsp Baking powder
2 tbsp Natvia
1/2 tsp salt

2 tbsp flaxseed meal (mixed with 4 tbsp water)
1 Cup coconut sugar
1/4 Cup pecan or cashew butter
1/4 Cup Almond butter
1/2 Cup vegan butter (or organic normal unsalted butter), softened
5 tbsp Black strap molasses
1 & 1/2 tsp Ginger powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Chia seeds
1 tsp GF baking powder
Pinch of salt

First, put all the flour mixture ingredients in a bowl and whisk so there’s no lumps. Set aside.
Mix the flax egg mixture together in a big bowl and let it set for a few minutes. Then add the butter, molasses, pecan and almond butter, coconut sugar, salt, spices, chia seeds and baking soda. Beat the mixture together with a mixer on low. Scrape down the sides a few times.
Add the flour mixture a little bit at a time. You might only need 1 & 1/2 cups of the mixture or you may need all of it. Keep mixing with a wooden spoon till you get a ball of dough but, not too dry. Put it in the fridge for atleast an hour or so, or overnight if you need to.
Prepare a baking tray with some baking sheet on it and preheat the oven to 180 degrees. When chilled, get the mixture out of the fridge and roll 1 Tbsp of mixture into a ball and press down lightly with fingers to make a cookie shape on the baking sheet. If you’re like me and like a thicker cookie with a bit of a softer, chewier centre then keep them thicker. Repeat this till you’ve used all the mixture. Alternatively you can push them flatter so they’re more like ginger snap cookies.. Just keep a closer eye on them while cooking, ensuring not to burn.
Bake for 10-15 mins. Check that the edges don’t go too dark or burn.
Transfer to a cooling rack after a few minutes out of the oven.
If you want to do an icing, you can mix 1 & 1/2 Cups organic icing sugar (or Natvia powdered icing sugar), 1 Tbsp melted coconut oil and 1 Tbsp almond milk together till it forms a thick paste and pop it in a piping bag and decorate 🙂 Otherwise you can just dust it with your choice of icing sugar.
This mix should make about 25- 30 cookies and will store in an airtight container for about a week.

If you decide to try some of my recipes, please tag me!
IG: lidiaferreira__

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