Gluten-free Gingerbread Cookies
Ingredients
The cookie dough
-
½
cup
applesauce
-
3
tbsp
flax seed meal or 1.5 tbsp Chia Seed meal
-
½
tsp
guar gum
-
1
tbsp
apple cider vinegar
-
12
drops
vanilla liquid stevia
-
1
tsp
vanilla extract
-
¼
tsp
sea salt
-
½
cup
coconut sugar
-
¼
cup
coconut oil or ghee
-
¼
tsp
allspice
-
1½
tsp
cinnamon
-
1½
tsp
ginger
The dry ingredients
-
1
cup
almond meal flour
-
½
cup
coconut flour
-
1
tsp
baking soda
-
1
tsp
baking powder
The frosting
-
½
cup
macadamia nuts
-
¼
cup
honey or agave
-
1
tsp
ghee or coconut oil
-
1
tbsp
coconut milk
Instructions
- Combine the applesauce, flax seed meal, guar gum, apple cider vinegar, vanilla liquid stevia, vanilla extract, sea salt, coconut sugar, coconut oil, allspice, cinnamon, and ginger in a bowl and mix with an electric mixer.
- Add the almond meal flour, coconut flour, baking soda, and baking powder and mix again.
- Lightly flour the surface with coconut flour and roll out the dough to your desired thickness.
- Use cookie cutters to cut out shapes and place them on unbleached parchment paper.
- Bake at 350°F for about 15 minutes, depending on thickness.
- For the frosting, puree the macadamia nuts, honey or agave, ghee or coconut oil, and coconut milk in a food processor.
- Pipe the frosting onto the cooled cookies.
Nutrition Facts (estimated)
Servings
14 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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