December 02, 2012

Sugar-free Gluten-free Gingerbread Cookies


These cookies are the perfect sweet treat this Christmas, especially if you want to stick to a sugar and gluten free diet over the holiday season. I made mine gingerbread men shaped and you can choose any cut-out you desire, or roll into balls to make traditional cookies. I also like to make these biscuits as a Christmas gift for friends and family; just secure in an airtight container and wrap with ribbon.

Sugar-free Gluten-free Gingerbread Cookies

Ingredients:

  • 1 cup of almond meal
  • 1 1/2 cups of gluten-free pastry mix (find this in your gluten-free baking section)
  • 1 teaspoon of baking powder
  • 1/4 cup of stevia sweetener crystals
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 pinch of all spice
  • 2 tablespoons of melted low-fat margarine
  • 3 tablespoons of almond milk (you may need to add more if your mixture is too dry)
Method:
  1. Sift the baking powder and pastry mix, then add in the almond meal, sweetener and spices.
  2. Add the margarine and almond milk, and slowly mix together until the ingredients form a soft dough. 
  3. Knead this mixture together to make a ball; if the mixture is not holding together add a small dash of almond milk until you get the desired results.
  4. When you have kneaded the dough into a ball, place on a flat counter, covered in a sheet of baking paper. Using a rolling pin, roll the dough into flat piece about 2 cm thick. You may need to sprinkle some almond meal on the dough before rolling if it seems a little sticky.
  5. Cut out your desired shapes and place on a large baking tray, covered with baking paper.
  6. Bake in a hot oven (200 degrees fan forced) for 15 minutes, or until golden.
  7. Transfer to a wire rack to cool and store in an airtight container for up to 10 days.

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