Recipe: Gluten-free Gingerbread Cookies. #BAKEMASday5

Hello everyone!

Wow, already half way through #BAKEMAS. It's 5th day of the series. Since the last recipe for gingerbread cookies was rather on the heavy side, today will be something lighter.

I'm actually writing this post really really late for me as it literally should be up an hour ago. But you know how I'm organised when it comes to blogging :).

Anyways, I won't say that these cookies taste better than original, because they are on the healthy side and some of the cookies you can't compare to healthy version. But they are crispy, full of spices and taste really good. And they don't fill you up so quickly comparing to those with gluten. So your tummy will definately thank you!

  • 200g ground almonds
  • 160g gluten-free flour (I used corn flour)
  • 1 tsp gingerbread spice (I recommend adding more for some extra flavour)
  • 1 tsp baking soda
  • 2 tbsp sugar (I used dark unrefined muscovado)
  • 100g honey
  • 80g coconut oil
  • 2 egg yolks
  • 2 tbsp natural yogurt
  • egg white for greasing the cookies 

  1. Preheat the oven to 180 degrees F. In a bowl add groung almonds, flour, gingerbread spice, baking soda and sugar. Mix thoroughly.
  2. Melt the honey and coconut oil in a saucepan, without heating it too much. Leave to cool.
  3. Whip the egg yolks (approx. 10 minutes mixer on small or medium speed) or with a whisk.
  4. Add in honey and butter to the dry ingredients, stir, add the yogurt, egg yolks and again mix gently with a spoon.
  5. Put it on the floured (make sure it's gluten-free) cutting board or countertop. Roll the dough to approx. 8 - 9 mm thickness (if dough came out very soft, you can add some flour).
  6. Cut out gingerbread and place them  on a baking tray lined with baking paper. Brush with beaten egg white and bake for 10 minutes. Once cooled, store in a container or box.


No comments:

Post a Comment

Copyright © 2016 Little Pink Succulent , Blogger