Glutenfreegingerbreadcookies 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

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