It’s cookie time! This is a variation of my new basic gluten-free cookie recipe. I haven’t actually published that recipe yet (stay tuned!), but the gingerbread variety seems like a must have this time of year so I didn’t want to put it off.
I have one child who can’t have dairy, wheat or soy and another who has Type 1 Diabetes and does better with lower carb foods. These cookies work for both their needs. I make them both low-fat and lowish carb when making them for just our family, but as you will see below, there are a number of options here. I hope your family likes them as much as ours did.
The dough gets refrigerated for a few hours before baking. I haven’t actually tried not doing this; if you are in a hurry, you could give it a whirl. Be sure to let me know how it turns out if you do. I actually like making cookies in two stages; I confess that I can only handle so much cookie-making with kids before my patience wears thin. Taking a break in the middle gives us all a chance to chill out as the cookie dough chills so we are fresh when it comes to the messy process of rolling out and decorating.
If you make so many cookies that you aren’t able to eat them all before they begin to get dry, try popping them in the microwave for a few seconds. They will soften up plus you will have warm cookies to eat again.
Gluten-free Gingerbread Cookies
1 c millet flour
1 c gluten-free oat flour
1/2 c tapioca starch (same thing as tapioca flour)
1/2 c coconut flour
1/2 tsp salt
4 tsp baking powder
1 tsp xantham gum
1/2 tsp ginger
1/4 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
1 c granulated sugar or xylitol (use xylitol for the low sugar option)
1/2 c Lighter Bake* (use for low-fat version) or 1 c butter, melted
1 tsp vanilla
3 tbsp egg whites (use for low-fat version) or 1 whole egg
2 tbsp molasses
1/2-1 c almond milk (if allergic to nuts, substitute another milk of your choice)
*If you are not familiar with Lighter Bake, it is a fat substitute made from pureed dates (I believe). You should be able to get it in the baking aisle of your grocery store.
1. Combine flours, salt, powder, xantham and spices in a large bowl. Whisk them all together till you can’t tell what’s what.
2. In a separate bowl, combine the xylitol or sugar, vanilla, egg, molasses, and the Lighter Bake or melted butter. Mix well.
3. Add the wet ingredients to the dry; stir well. The mix will be fairly dry still at this point.
4. Add 1/4 c of almond milk at a time to the dough. Stir well with each addition. I found that the first time I made these, it took me 1 full cup of milk, but the second I only needed 1/2 cup. The goal here is to not have any powdery-ness left but to not have too sticky a dough either; you want it to be just moistened. (My guess is that using sugar rather than xylitol the second time meant I needed less liquid.)
5. When your dough is thoroughly mixed, wrap it in plastic wrap and leave it in the fridge for at least 2 hours (you can even wait a couple of days). If you want to be able to just slice them and go, wrap them in a long tube, like that store-bought dough you can just buy and bake.
6. When ready to bake, preheat the oven to 350. Now comes the fun part, you can either just cut the dough into slabs or roll it out on parchment paper or a well floured (with gluten-free flour, of course; I use oat for this) surface and use cookie cutters. If your dough is too sticky, work more oat flour into it. Decorate with sprinkles, etc. if desired.
7. When you have your cookies looking the way you want them, place them on a cookie sheet lined with parchment or one of those silicone baking sheet liners and bake them in your preheated oven for 10-12 minutes.
And here is how they look: