Gingerbread Cookies Gluten Free

Gluten Free Gingerbread Cookies – Why Did I Want to Make Them?

I have already mentioned on my blog that I come from a family that is very much into cakes, not biscuits. As a result, for a very long time, I didn’t bake any cookies at all. This changed when I was introduced to my husband’s godmother’s biscuits. I loved them so much that I wanted to start baking them as well. And when one day I discovered a cookery book with different types of cookies, I was in heaven, testing different recipes. Some of them became our family favourites like, e.g. Florentines, others were seasonal wonders, some I baked only once.

Although nowadays I have a set variety of cookies I prepare for Christmas, I always want to make something new. Firstly, I don’t want to be boring. And secondly, there are so many beautiful biscuits to try out, and I don’t want to miss a chance of preparing some other incredible ones. This year I aimed for Gingerbread Cookies Gluten Free. I luckily don’t have in my family anybody who is celiac, but I do have some friends who avoid gluten. So I thought it would be nice if they could also enjoy some gingerbread biscuits.

Gingerbread Cookies Gluten Free – a Perfect Recipe

I checked some websites and blogs in search of gluten free Gingerbread Cookies. Unfortunately, I only found recipes that used ready, shop-bought mixtures of GF flour. To be honest, I am not a big fan of such fixes. I have tried them a few times and I was never happy with the result. Not only I could always taste this was not the “normal” flour but I just didn’t like the taste and the texture. That is why whenever I bake something gluten free, I prefer to use a mixture of flours prepared at home. But which combination would work with Gingerbread Cookies?

Some time ago I came across a gluten-free tart that I wanted to make. And I thought that the recipe for a crust for that tart could work for the basis of Gingerbread Cookies recipes. I made the right decision! The biscuits had the right texture and were so delicious. To be fair, you can taste a bit they are not made from a regular flour. But I checked it with many people, and they all have confirmed it is not something that would make them stop eating them!

Print Recipe

Gingerbread Cookies Gluten Free

Delicious, aromatic cookies made with a mixture of gluten free flours.

Prep Time

45 minutes

Cook Time

15 minutes

Servings

pieces MetricUS Imperial

Ingredients

Cookies:

• 200 g rice flour
• 60 g almond meal
• 40 g tapioca flour
• 55 g potato starch
• 40 g arrowroot powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 0,5 tsp salt
• 3 tbsp honey
• 200 g coconut oil (in a liquid form)
• 0,5 banana very ripe, mashed (you should have 2 tbsp)

Icing:

• 100 g icing sugar
• 1 tsp cinnamon
• 2 tbsp water

Prep Time 45 minutes Cook Time 15 minutes Servings pieces MetricUS Imperial Ingredients Cookies: 200 g rice flour 60 g almond meal 40 g tapioca flour 55 g potato starch 40 g arrowroot powder 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground nutmeg 0,5 tsp salt 3 tbsp honey 200 g coconut oil (in a liquid form) 0,5 banana very ripe, mashed (you should have 2 tbsp) Icing: 100 g icing sugar 1 tsp cinnamon 2 tbsp water

Instructions

1. Put to the food processor all the dry ingredients, stir.
2. Add the honey, coconut oil and mashed banana, process for several seconds until everything is combined.
3. Take out the dough and form a ball.
4. Preheat an oven to 175C.
5. Roll the dough (in batches) between 2 sheets of parchment paper into appr. 0.5cm thickness.
6. Cut out cookies (the shapes shouldn’t be too elaborate because the dough crumbles easily) and transfer them on a wide knife onto a baking tray.
7. Bake for 10-15 minutes.
8. When cool, decorate with cinnamon icing made by mixing the icing sugar, cinnamon and water.

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