In my opinion these ginger bread cookies come as close as you can find to traditional gingerbread while still maintaining some kind of health status – this isn’t an excuse to eat the whole lot though!!!
They are gluten free as I use brown rice flour and almond meal – these are whole grains/nuts which are rich in fibre, vitamins, minerals and protein. The coconut sugar and agave give you the delicious sweetness which are perfectly complimented by the spices. Overall, if you are going to eat gingerbread this festive season then you will be better with this option.
Try making them with your kids too, they are so fun and you can have so much fun decorating them… even if the decorations aren’t as good… don’t worry I won’t tell!!!
- 250g (approx 2 cups) brown rice flour
- 100g (approx 1 cup) almond flour
- 2 tsp ground ginger powder
- 2 tsp cinnamon powder
- 1/2 tsp cardamon powder
- 1/4 tsp himalayan salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (120ml) organic agave nectar or another liquid sweetener
- 1/2 cup (120ml) melted organic coconut oil
- 1 egg – beaten
- 80g (approx 1/2 cup) coconut sugar
In a bowl combine the both flours, ginger powder, cinnamon powder, cardamon powder, salt, baking powder and baking soda, mix until completely blended.
In a separate bowl mix whisk the coconut oil, agave and egg then add in the coconut sugar and blend well until a gooey brown sugary consistency is reached.
Add the gooey sugary mix to the dry ingredients and fold until fully combined, divide into 2 balls of dough, wrap in cling film and place int he fridge for at least 1 hour or ideally over night.
When you are ready to bake preheat the oven to 175d fan
Either use some additional brown rice flour to dust your surface so your mixture doesn’t stick or place the mixture between 2 pieces of greaseproof paper. Roll out with a rolling pin to 1/2 cm thick (I prefer to use between grease proof paper, much cleaner!)
Use cookie cutters to cut all available dough and place your cookie shapes on a baking sheet lined with greaseproof paper. Roll any remaining dough, place between greaseproof paper or on the floured surface and continue to cut all available dough. Repeat until all dough is used.
Place in the oven for 8-10 minutes until golden (for a chewier cookie opt for less cookie time 8 minutes, for a crunchier texture for longer 10-12 minutes)
Remove from the oven and leave to cool for 15 minutes before using a small spoon to drizzle runny almond butter over the cookies and then dust with a small sprinkle of cinnamon. You can be super creative here and use all sorts of nuts, seeds, superfoods and berries to decorate.
To melt the coconut oil put the jar in a bowl of boiling hot water and leave for 5-10 minutes until totally melted. It is a stable oil which can go from solid to liquid many times without spoiling. You can freeze this dough, defrost before you use. If you leave your dough over night you may need to give it 10 minutes before rolling out as it will be very hard.