Gluten dairy and refined sugar free gingerbread cutout cookies.
Hey guys today’s recipe is for gluten, dairy and refined sugar free gingerbread cutout cookies. As who said they had to be gingerbread men or women. I used an assortment of different cookie cutters. I also plan on making these all year round.
This recipe took a few trial and errors to get right. I used a combination of @feastingonfruits gingerbread cutout cookies and @panaceats gingerbread cookie recipes to make this one. This makes a cookie that has a snap to it not a soft baked cookie. They are also darker in colour than normal ones because of the coconut sugar and black treacle (molasses). They turned out really yummy and have a great ginger flavour. I also like that you can still see some of the oats flakes that didn’t quite grind down to a flour. If you don’t want to see them in the finished cookie then you can use store bought oat flour instead of grinding you own like i did. As store bought flour tends to be more finely ground. But i liked the look it gave them and meant i didn’t need to decorate them. The macros for each gingerbread cookie is roughly 2.9f 16.9c 3p.
Gluten, dairy and refined sugar free gingerbread cutout cookies
This gingerbread cutout cookies have a nice snap to them and a great ginger kick to them.
- 60 grams coconut sugar
- 45 grams smooth peanut butter or other nut butter
- 120 grams oat flour
- 50 grams black treacle (molasses)
- 1/4 tsp chinese five spice
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp ground clovees
- 1 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp baking powder
Preheat oven to 180c (350f)
In a large mixing bowl or food processor add coconut sugar, nut butter and black treacle, mix until well combined.
Add the rest of the ingredients and mix to form a dough.
Tip out dough on to a piece of grease proof paper. Then cover with another piece of grease proof and use a rolling pin to roll out the dough to around 1/4 thickness or your desired thickness.
Cutout cookies with any shaped cookie cutter or free hand it with a butter knife.
Transfer cookies to a baking sheet lined with grease proof paper.
Bake for 6-8 minutes at 180c (350f) Be careful not to burn them as they are already a dark brown colour so kept an eye on them.
Once baked leave to cool. Then store them in a air tight container for up to a week.
Hope you enjoyed them and go check out the two other gingerbread cookie recipes. Remember to tag me if you make this or any of my recipes on Instagram @emmalouisecee