Make up a batch of these delicious gingerbread cookies and get the children involved decorating. Soft and chewy on the inside and perfectly spiced. I like using sorghum flour or almond flour in these recipes but you could use plain gluten free flour as well.
Makes around 12 cookies
Preparation time: 15 minutes
Cooking time: 10 minutes
What’s Good About It?
With a lower sugar content than most other gingerbread recipes these are the perfect festive treat. Using almonds also adds plenty of fibre, protein and healthy fats to these cookies.
- Preheat the oven to 180C, gas mark 4. Line a baking tray with greaseproof paper.
- Place the almond flour and ground almonds in the food processor with the rest of the dry ingredients and mix briefly.
- Add the dairy free spread with the rest of the wet ingredients and process to form a dough.
- Wrap the dough in cling film and chill for 20-30 minutes.
- Roll the dough between two sheets of greaseproof paper or cling film. Use cutters to stamp out cookies. Place on a lined baking tray and bake until golden – about 10 minutes
- Cool completely. Ice the biscuits if wished.
Did You Know?
You can freeze these cookies for up to 1 month.
200g ground almonds
100g almond flour, sorghum flour or gluten free plain flour
1/2tsp xanthum gum
2tsp ground ginger
1tsp ground cinnamon
1/2 tsp bicarbonate of soda
50g dairy free spread or coconut oil, softened
1tsp vanilla extract
1 large egg beaten
Icing to decorate, optional