Gluten Free Gingerbread Cookies – Why Did I Want to Make Them?
I have already mentioned on my blog that I come from a family that is very much into cakes, not biscuits. As a result, for a very long time, I didn’t bake any cookies at all. This changed when I was introduced to my husband’s godmother’s biscuits. I loved them so much that I wanted to start baking them as well. And when one day I discovered a cookery book with different types of cookies, I was in heaven, testing different recipes. Some of them became our family favourites like, e.g. Florentines, others were seasonal wonders, some I baked only once.
Although nowadays I have a set variety of cookies I prepare for Christmas, I always want to make something new. Firstly, I don’t want to be boring. And secondly, there are so many beautiful biscuits to try out, and I don’t want to miss a chance of preparing some other incredible ones. This year I aimed for Gingerbread Cookies Gluten Free. I luckily don’t have in my family anybody who is celiac, but I do have some friends who avoid gluten. So I thought it would be nice if they could also enjoy some gingerbread biscuits.
Gingerbread Cookies Gluten Free – a Perfect Recipe
I checked some websites and blogs in search of gluten free Gingerbread Cookies. Unfortunately, I only found recipes that used ready, shop-bought mixtures of GF flour. To be honest, I am not a big fan of such fixes. I have tried them a few times and I was never happy with the result. Not only I could always taste this was not the “normal” flour but I just didn’t like the taste and the texture. That is why whenever I bake something gluten free, I prefer to use a mixture of flours prepared at home. But which combination would work with Gingerbread Cookies?
Some time ago I came across a gluten-free tart that I wanted to make. And I thought that the recipe for a crust for that tart could work for the basis of Gingerbread Cookies recipes. I made the right decision! The biscuits had the right texture and were so delicious. To be fair, you can taste a bit they are not made from a regular flour. But I checked it with many people, and they all have confirmed it is not something that would make them stop eating them!
Gingerbread Cookies Gluten Free
- 200 g rice flour
- 60 g almond meal
- 40 g tapioca flour
- 55 g potato starch
- 40 g arrowroot powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 0,5 tsp salt
- 3 tbsp honey
- 200 g coconut oil (in a liquid form)
- 0,5 banana very ripe, mashed (you should have 2 tbsp)
- 100 g icing sugar
- 1 tsp cinnamon
- 2 tbsp water
- Put to the food processor all the dry ingredients, stir.
- Add the honey, coconut oil and mashed banana, process for several seconds until everything is combined.
- Take out the dough and form a ball.
- Preheat an oven to 175C.
- Roll the dough (in batches) between 2 sheets of parchment paper into appr. 0.5cm thickness.
- Cut out cookies (the shapes shouldn’t be too elaborate because the dough crumbles easily) and transfer them on a wide knife onto a baking tray.
- Bake for 10-15 minutes.
- When cool, decorate with cinnamon icing made by mixing the icing sugar, cinnamon and water.