Gluten Free Gingerbread Cookies Recipes

GINGERBREAD COOKIES (GLUTEN FREE)

Gingerbread Cookies (Gluten Free) image

A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!

Provided by dizzydi

Categories Dessert

Time 1h30m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 10

Ingredients

2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1 pinch salt
1 egg
125 g butter
1/4 cup golden syrup
1/2 cup brown sugar

Steps:

In a bowl cream the butter and brown sugar.
Add golden syrup and egg and mix till combined.
In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
Mix together and then refrigerate for 1 hour.
Remove dough from refrigerator and place onto a floured surface and knead lightly.
roll out to 5mm thickness and then cut into shapes using cookie cutters.
Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
Leave to cool on trays for 5 minutes then transfer to cooking racks.
when cool ice with royal icing or any hard setting icing.

Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 15.9, Sodium 67.7, Carbohydrate 6, Fiber 0.1, Sugar 4.3, Protein 0.3

GLUTEN-FREE VEGAN GINGERBREAD COOKIES

Gluten-Free Vegan Gingerbread Cookies image

Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!

Provided by Fioa

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 58m

Yield 18

Number Of Ingredients 9

Ingredients

1 ½ cups blanched almond flour
¼ cup arrowroot
2 teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
2 tablespoons coconut oil, melted
¾ cup brown sugar
1 tablespoon molasses

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts : Calories 107 calories, Carbohydrate 10.7 g, Fat 6.7 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 166.3 mg, Sugar 6.9 g

GLUTEN-FREE GINGERBREAD COOKIES

Gluten-Free Gingerbread Cookies image

Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.

Provided by TheSource

Categories Drop Cookies

Time 10m

Yield 60 small cookies

Number Of Ingredients 9

Ingredients

6 large eggs
1/3 cup unsalted butter, melted (can use coconut oil for vegan version)
1/4 teaspoon fine sea salt
1/2 cup molasses
3/4 cup brown sugar (VERY lightly packed)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon, preferably Ceylon cinnamon
1/4 teaspoon ground cloves
3/4 cup coconut flour, sifted

Steps:

With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.

Nutrition Facts : Calories 35.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 19, Carbohydrate 4.9, Sugar 4.2, Protein 0.7

GLUTEN-FREE GINGERBREAD

Gluten-free gingerbread image

Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Provided by Liberty Mendez

Time 35m

Yield Makes 14-16

Number Of Ingredients 8

Ingredients

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour
50g icing sugar

Steps:

In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium

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