Holiday Gingerbread Cookies

The words ginger and cookie mixed together in the same recipe is music to my ears (currently Christmas music of course)!  Though I keep sugar to a minimum most of the time I can't help but to get in the holiday spirit of baking.  I just finished making a gluten free batch and want to share a couple of recipes for anyone wanting a tasty gingery treat.

I'm providing two recipes.  The first uses almond flour and while it does increase the amount of fat it also provides a nice amount of protein, better stabilizing blood sugar.  With a batch of about 55-60 cookies this equals to about 1.5 additional grams of fat so really not too much of a difference, still making them GP friendly!  The fiber is also kept low at less than .5 gram each.  Sucanat is a FODMAP friendly sugar that is basically whole cane sugar which maintains important minerals including iron, calcium, potassium, magnesium and phosphorous.  It has a bit of a molasses flavor adding to the richness in treats. 

If you are extra sensitive to fat there is an additional recipe included using Namaste gluten free flour mix.

Almond Gingerbread Cookie Cutouts

Mix the following dry ingredients with whisk in a bowl.

1 3/4 cups almond flour (Bob's Red Mill is my favorite)

1 1/4 cup sweet white rice flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 tsp ground ginger

1/8 tsp nutmeg

Using a mixer beat the sugar and butter/oil until well combined.  Add remaining and beat until just incorporated.

1 cup Sucanat

1/4 cup molasses*

1/2 cup of softened butter or coconut oil (I combine 1/4 cup each)

2 egg whites

2 tsp vanilla

Dough works best if refrigerated for a minimum of 2 hrs or overnight.  Using a rolling pin roll out dough  until about 1/4 inch thick.  Use your favorite cookie cutters and a thin spatula to place onto baking sheet lined with parchment paper.  Bake at 350 degrees for 10-12 minutes.  

Transfer to wire rack to cool before icing and decorating.

My favorite topping is candied ginger (try Ginger People) cut into small pieces, extra GP friendly!  The other pieces in the picture are cocoa nibs, a perfect balance to the spicy ginger.

*To make it more FODMAP friendly feel free to substitute maple syrup or additional Sucanat.  

Sucanat Icing

Using a food processor or coffee grinder blend 1 cup Sucanat until finely grounded.  Mix with 2 tsp vanilla almond milk.  If using regular milk add 1 tsp of vanilla.

Gluten Free Gingerbread Cookies
Inspired by Crystal Saltrelli

Mix dry ingredients

2 1/4 cups Namaste Foods Perfect Flour Blend

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1/8 tsp nutmeg

Beat wet ingredients starting with sugar/flour then slowly adding rest until just combined.

1/4 cup softened butter or coconut oil

3/4 cup Sucanat

1/4 cup molasses

1 large egg white

Cover and chill dough for at least one hour.  Roll to about 1/4 inch thick and using favorite cookie cutters  cut out shapes and place on parchment lined baking sheet with thin spatula.  

Bake at 350 for 8-10 minutes, depending on whether you prefer them chewy or crispy.

Let cool completely on wire rack before icing.

Follow above recipe for icing and decorate to your hearts desire!