Crunchy Gluten Free Gingerbread Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Crunchy Gluten Free Gingerbread Cookies: quick, healthy, crunchy on the outside, soft and chewy in the middle, packed with ginger, spice & perfectly sweet.
Course:
Cookies
Cuisine:
British
Keyword:
Cookies, gingerbread, Gluten Free, Healthy, Sugar Free
Servings: 20
Calories: 116 kcal
Ingredients
- 2 1/2 cups oats gluten free, blended into flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp Himalayan pink salt
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 cup coconut sugar , organic
- 6 tbsp butter , melted and cooled
- 1 egg , beaten
- 2 tbsp honey , raw and organic
- 2 tbsp molasses
- 2 tsp vanilla extract , sugar free
Instructions
-
Preheat oven to 180°C (350°F)
-
In a medium bowl, combine dry ingredients and set aside. In a small bowl, stir together the rest of the ingredients.
-
Add the wet mix to the dry mix and stir, until well combined.
-
Form the dough into about twenty 1 1/2" balls, and place on a baking sheet about 1 1/2" apart, flatten with the back of a tablespoon, or a fork, wiping off any batter that sticks to the spoon or fork with a clean kitchen towel between flattening each cookie.
-
Bake for 10 - 12 minutes. Transfer the cookies to a wire rack to cool, they will crisp up even more as they cool.
Recipe Notes
- Store cookies in an airtight container for up to 6 or 7 days, if the weather is very warm, it might be best to keep the cookies in the fridge.
- Store in an airtight container in the freezer, defrost and heat up in a preheated oven (180°C / 350°F) for a few minutes until crispy.
