Gluten-Free Gingerbread Cookies
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!
Instructions
14 stepsPrepare the Dough
Heat a pan over medium heat, and add the coconut sugar. Gradually melt it into a caramel, stirring constantly.
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.
Remove from heat, and stir in the spices and the gluten-free flour mix. Let the mixture cool slightly.
Once the mixture is cool, mix in the egg, followed by coconut oil, and the almond flour. Stir until a soft dough forms.
Chill the dough in the fridge for 15-20 minutes for easier handling.
Shape the Cookies
Roll the dough between two sheets of baking paper to about 5mm thickness.
Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
Bake
Preheat the oven to 205°C (400°F).
Bake the cookies for roughly 7 minutes, or until golden brown and slightly firm. Let them cool completely before glazing.
Prepare the Glaze
In a small pot, combine the coconut milk, honey (or preferred syrup), tapioca starch, and coconut oil.
Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
Once thickened, blend the glaze until smooth. Allow it to cool slightly before using.
Decorate
Use the glaze as a sugar-free icing, spreading it or piping it onto the cooled cookies.
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.
