If you like to get your bake on for the festive season, but want to cut down any nasties and/or sugar, than this recipe is for you!
These gingerbread cookies taste like the real deal but contain significantly less sugar AND are gluten, dairy and egg free, so perfect for any loved ones who may have intolerances.
You can make the dough well in advance, or double the batch to make a ton of cookies. Get creative and coat the cookies with our quick chocolate, or add nuts, seeds or dried fruit to jazz them up. Enjoy! xRenee
Makes about 20-30 small cookies, less if your cookie cutter is bigger
½ cup besan (chickpea flour)
½ cup + 2 tbs arrowroot flour
1 cup + 2 tbs brown rice flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 1/2- 2 tsp ginger powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamon
- ¼ tsp nutmeg
- pinch of ground cloves
- ½- ¾ cup of fine coconut sugar (depending on how sweet you’d like them)
- ¼ cup of soy, almond (or any nut milk) or rice milk
- 1 tbs vinegar (white or apple cider is best)
- ¼ cup molasses
- 1/3 cup unrefined coconut oil
- 1 flax egg (1 tbs ground flaxseed + 2 tbs water, mixed together and set aside)
- 1 tsp vanilla extract
- Add the vinegar to the milk and set aside.
- In a bowl combine all the dry ingredients, except the coconut sugar, and set aside.
- In a large bowl, cream the coconut oil, molasses, flax egg, vanilla and coconut sugar with an electric beater until well combined, then add the milk and vinegar mix and beat for a few seconds until combined.
- If you have an electric cake mixer, this next part will be easier. You need to slowly add the dry ingredients to the wet ingredients. I have done this without a mixer, you can add a few tablespoons at a time and mix it in by hand (the mix is quite wt, don't freak out it works!). Once everything is combined scoop into a container, cover with a lid and place in the fridge for 4-6 hours.
- When you are ready to bake, take the dough out about 45 minutes before you’d like to cook.
- Preheat the oven to 180 degrees. Line several baking trays with baking paper and set aside.
- Roll out your dough, between two sheets of baking paper, until it is about ½ cm thick. Using your chosen cookie cutter, cut out your cookies and place on your baking trays*. They will expand a little so place them with a bit of space between each one. Bake for around 10 minutes, but keep an eye on them. You want them to brown, but still be soft. Allow to cool, and then dust with icing sugar if you like or serve as is.
* If you don’t have enough space on your trays for all your dough, place the dough back in the fridge for 15 minutes or so until you’re ready to cut them out again.