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Gluten Free Gingerbread Cookies

A simple gluten free cookie recipe full of winter spices. Use any festive cutters for these. You can prepare and cook these ahead of time then freeze for a month meaning you could get prepared for Christmas early. Make these dairy free using dairy free spread.

Gluten Free Gingerbread Cookies

Overview

Makes around 20 cookies

Preparation time: 15 minutes

Cooking time: 12-15 minutes

 

What’s Good About Them?

A fabulous gluten free version of the popular gingerbread festive treat. You can reduce the sugar using xylitol or erythritol to replace the sugar in the recipe. Add a spoonful of flaxseed for additional fibre if wished.

Did You Know?

You could prepare and cook these ahead and then freeze (open freeze to harden first) for up to 1 month. These will keep in an airtight container for about 1 week.

Ingredients

Makes around 20 cookies

 

250g gluten free plain flour

1/4 tsp xanthum gum

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp bicarbonate of soda

1/2 tsp salt

60g butter or dairy free spread

40g soft brown sugar, xylitol or erythritol

50g black treacle / molasses

1 egg

Instructions

 

  1. Place the flour, spices, bicarbonate of soda, salt in a food processor and mix briefly to combine.
  2. Add the butter, sugar, treacle and eggs and beat until it comes together to form a soft dough. Wrap in cling film and chill for 1 hour.
  3. Preheat the oven to 180C, Gas mark 4.
  4. Roll out the dough between sheets of cling film and cut out cookies. Place on a lined baking tray.
  5. Bake for 12 minutes until lightly golden. Cool on the trays then place on a wire rack to completely cool.
  6. If wished decorate with a little icing.

 

 

Nutrition per cookie using sugar (20) 84kcal, Total Fat 2.9g, of which saturates 1.7g, Carbohydrates 12g of which sugars 3.7g, Protein 1.7g, Fibre 0.6g

 

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