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
- 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)
- Sift the baking powder and pastry mix, then add in the almond meal, sweetener and spices.
- Add the margarine and almond milk, and slowly mix together until the ingredients form a soft dough.
- 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.
- 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.
- Cut out your desired shapes and place on a large baking tray, covered with baking paper.
- Bake in a hot oven (200 degrees fan forced) for 15 minutes, or until golden.
- Transfer to a wire rack to cool and store in an airtight container for up to 10 days.