Gluten-Free Gingerbread Cookies
Description
The cookies have gentle warming spice notes, along with a soft, chewy texture. Sweetened naturally with coconut sugar and honey, they’re paired with a creamy, sugar-free glaze made from coconut milk.
If you have kids around and are looking for a fun activity, allow them to decorate the cookies!
Ingredients
For the Cookies:
For the Glaze:
Optional for Decoration:
Instructions
Prepare the Dough
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Heat a pan over medium heat, and add the coconut sugar. Gradually melt it into a caramel, stirring constantly.
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Add the honey and carefully mix. If lumps form, add the hot water slowly while stirring, and bring to a boil until the lumps dissolve.
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Remove from heat, and stir in the spices and the gluten-free flour mix. Let the mixture cool slightly.
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Once the mixture is cool, mix in the egg, followed by coconut oil, and the almond flour. Stir until a soft dough forms.
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Chill the dough in the fridge for 15-20 minutes for easier handling.
Shape the Cookies
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Roll the dough between two sheets of baking paper to about 5mm thickness.
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Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
Bake
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Preheat the oven to 205°C (400°F).
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Bake the cookies for roughly 7 minutes, or until golden brown and slightly firm. Let them cool completely before glazing.
Prepare the Glaze
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In a small pot, combine the coconut milk, honey (or preferred syrup), tapioca starch, and coconut oil.
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Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
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Once thickened, blend the glaze until smooth. Allow it to cool slightly before using.
Decorate
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Use the glaze as a sugar-free icing, spreading it or piping it onto the cooled cookies.
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If desired, decorate with decorations such as edible beads while the glaze is still wet. Allow the glaze to set, or enjoy the cookies immediately.
