GF Gingerbread Cookies

by | Oct 13, 2017 | 4 comments

Yields1 ServingPrep Time35 minsCook Time20 minsTotal Time55 minsDifficultyBeginner
 350-400g almond meal
 1 tbsp ground ginger
 1/2 tsp nutmeg
 1/2 tsp baking powder
 1-2 tsp apple cider vinegar
 1 tsp vanilla
 2 Tbsp maple syrup
 1/4 cup coconut oil
 1x large egg
 Changing Habits Rapadura Sugar and Changing Habits Ceylon Cinnamon to sprinkle on top, it gives it a lovely crunchy texture
 Optional; Zest of 1 orange
1

Preheat the oven to 170C. Line 2-3 flat trays with baking paper.

2

Add all the ingredients into a food processor and blitz to combine everything into a dough.

3

Scoop the mixture into a bowl and form it into a ball using your hands. Place it in the fridge for 30-40 minutes.

4

Now roll the dough out in between 2 sheets of baking paper using a rolling pin. Roll it out to a thickness you desire.

5

Cut out shapes of the dough using cookie cutters and place them onto the lined baking trays.

6

Keep rolling out the bits of the leftover dough in between the sheets of baking paper and use the cookie cutters to create cookie shapes until all of the dough has been used up.

7

Sprinkle a little of the rapadura sugar and cinnamon on top of the cookies before putting them into the oven.

8

Place the cookies in the oven and bake for 15-20 minutes, or until golden brown.

9

Remove them from the oven and enjoy warm or cool.

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Ingredients

 350-400g almond meal
 1 tbsp ground ginger
 1/2 tsp nutmeg
 1/2 tsp baking powder
 1-2 tsp apple cider vinegar
 1 tsp vanilla
 2 Tbsp maple syrup
 1/4 cup coconut oil
 1x large egg
 Changing Habits Rapadura Sugar and Changing Habits Ceylon Cinnamon to sprinkle on top, it gives it a lovely crunchy texture
 Optional; Zest of 1 orange

Directions

1

Preheat the oven to 170C. Line 2-3 flat trays with baking paper.

2

Add all the ingredients into a food processor and blitz to combine everything into a dough.

3

Scoop the mixture into a bowl and form it into a ball using your hands. Place it in the fridge for 30-40 minutes.

4

Now roll the dough out in between 2 sheets of baking paper using a rolling pin. Roll it out to a thickness you desire.

5

Cut out shapes of the dough using cookie cutters and place them onto the lined baking trays.

6

Keep rolling out the bits of the leftover dough in between the sheets of baking paper and use the cookie cutters to create cookie shapes until all of the dough has been used up.

7

Sprinkle a little of the rapadura sugar and cinnamon on top of the cookies before putting them into the oven.

8

Place the cookies in the oven and bake for 15-20 minutes, or until golden brown.

9

Remove them from the oven and enjoy warm or cool.

GF Gingerbread Cookies
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4 Comments

  1. cookwithjanie

    Hi Changing Habits team, please could you clarify if almond meal is ground almonds or almond flour?
    I make my own almond flour by dehydrating then grinding the leftover nut paste after making almond milk, so my almond flour has hardly any fat in it. I grind it 1 min/speed 10 in my Thermomix btw.
    Therefore I need to know if almond meal is the same as ground almonds (with all their fats) or the same as my almond flour (virtually fat free).
    Thanks so much in advance, I’m really looking forward to making these gingerbread biscuits!

    Reply
    • Jordan Pie

      Hi Janie, you could use either. If the mixture is a little to dry then you could add in a touch of cococnut oil or melted butter to help it combine better and get it to the right ‘cookie dough’ consistency. Hope that helps 🙂

      Reply
  2. AR

    Hi CH team.
    Can lard or olive oil be used instead of the coconut oil?

    Reply
    • Jordan Pie

      yes, feel free to experiment with either fat 🙂

      Reply

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