Day 4 of 12 Days of Cookies


GINGERBREAD COOKIES

12 Days if Cookies


On the fourth day of Cookies, my Trainer gave to me…

gingerbread cookies

These are the best gluten-free gingerbread cookies you will find! These gluten-free gingerbread cookies are soft, moist, and shapeable, can be easily prepped ahead of time, and are sweet and delicious, just like gingerbread cookies should be! Say goodbye to crumbly, tasteless, cardboard gluten-free cookies just in time for Christmas!

GINGERBREAD COOKIES
Makes 12 – 30, depending on the size of the cutter
INGREDIENTS
2 1/2 cups almond meal
1/4 cup coconut flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
2 pinches ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons grass-fed butter, melted
1/2 cup honey
1 teaspoon vanilla powder
1 egg


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Instructions
* Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, honey, vanilla, and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.

* Preheat oven to 350°F. Roll dough between 2 sheets of baking paper until 1 cm thick. Cut into shapes with a cookie cutter and place on baking paper-lined trays. Insert small holes if you’d like to thread through some ribbon afterward.

* Bake for 10-15 minutes until they have a light golden brown tinge around the edges. Let them cool.
#Cookies #gingerbreadcookies #gf #glutenfree #12daysofcookies

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gingerbread cookies

GINGERBREAD COOKIES

  • Author: Kristin McConnell
  • Yield: Makes 1230, depending on the size of the cutter 1x

Scale

Ingredients

2 1/2 cups almond meal
1/4 cup coconut flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
2 pinches ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons grass-fed butter, melted
1/2 cup honey
1 teaspoon vanilla powder
1 egg


Instructions

* Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, honey, vanilla, and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.

* Preheat oven to 350°F. Roll dough between 2 sheets of baking paper until 1 cm thick. Cut into shapes with a cookie cutter and place on baking paper-lined trays. Insert small holes if you’d like to thread through some ribbon afterward.

 

 * Bake for 10-15 minutes until they have a light golden brown tinge around the edges. Let them cool.
#Cookies #gingerbreadcookies #gf #glutenfree #12daysofcookies


Keywords: #Cookies #gingerbreadcookies #gf #glutenfree #12daysofcookies

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