Gluten free gingerbread cookies - Emily Skye

Gluten free gingerbread cookies

Gluten free gingerbread cookies

It is that festive time of the year again when delicious decorated treats are in high demand. So I thought I would share with you a delicious gingerbread cookie recipe that all my fellow gluten intolerant friends (and those that aren’t) can enjoy!

Ingredients:

  • 2 & 3/4 cups Almond meal
  • 4 pitted dates (pre-soaked)
  • 1 egg white
  • 50 ml coconut oil (macadamia or virgin olive oil works too)
  • 40g raw honey (maple syrup or molasses also work)
  • 1 tsp. Vanilla bean extract
  • 1 tsp. Ground cinnamon
  • 1/2 tsp. Baking powder (GF)
  • 1/4 tsp. Ground nutmeg
  • 1/4 tsp. Ground ginger
  • 50g melting white chocolate (GF)

You will also need some grease proof paper, a rolling pin and some cookie cutters. They are not actually essential (you can improvise!) however they will make the process much easier!

Method:

  1. Combine the almond meal, spices, baking powder and dates in a food processor until it forms a crumbly consistency.
  2. Add the coconut oil, honey, vanilla bean extract and the egg white and process once more so that dough like consistency forms.
  3. Scoop the dough out and flatten it between two pieces of baking paper, using your rolling pin, until it is about 3 mm thick.
  4. Refrigerate for an hour (or place in a freezer for 20 minutes) to allow the dough to firm up.
  5. Line a baking tray with baking paper and pre-set the oven to 150c.
  6. Remove the greaseproof paper from the dough and cut them into your desired shapes. It’s all yummy, so try to get creative with any off cuts!
  7. Bake for 30 minutes, or until golden and firm, then remove and allow them to cool.
  8. Melt your white chocolate and decorate as you like!
  9. Enjoy! 

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