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.
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.
- Place the flour, spices, bicarbonate of soda, salt in a food processor and mix briefly to combine.
- 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.
- Preheat the oven to 180C, Gas mark 4.
- Roll out the dough between sheets of cling film and cut out cookies. Place on a lined baking tray.
- Bake for 12 minutes until lightly golden. Cool on the trays then place on a wire rack to completely cool.
- 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
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.
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