The Third Healthy Day of Christmas: Gluten-Free Gingerbread
Image: Nourishing Meals
On the third day of (healthy) Christmas, I give you cookies. But not just any old run-of-the-mill, wheat-based, processed-sugar-laden cookies.
These Gingerbread Hazelnut cookies from Nourishing Meals are a gift to anyone who suffers from Celiac disease or gluten intolerance, but even if you’re not wheat-averse they’re a great option.
Gluten can cause a hold host of maladies and physical ailments that you may not even be aware of, and many folks complain of bloating and indigestion when they consume a lot of wheat flour. Since baked goods are EVERYWHERE at this time of year, why not tip the balance in your favour and whip up a batch of these?
As a special healthy holiday bonus, they’re made with coconut sugar, a far more natural sweetener than refined white or brown sugar.
Gluten-free Gingerbread Cookies
- 2 cups hazelnut meal flour
- 1 cup sweet rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup coconut sugar
- 1/2 cup softened organic butter
- 1/4 cup blackstrap molasses
- 1 large organic egg
- 2 teaspoons vanilla
Whisk together the dry ingredients in a large mixing bowl. In a separate, smaller bowl beat with an electric mixer (or vigorously whisk) together the wet ingredients. Add the wet to the dry and mix together. Form into a ball, cover, and place into the refrigerator for a couple of hours or overnight.
When the dough is firm and chilled, preheat your oven to 350 degrees. Place a large piece of parchment or waxed paper down onto a clean, flat work surface. Lightly flour the paper with sweet rice flour. Take part of the dough and roll it out to a little less than 1/4 inch of thickness. Put the remaining dough back in the fridge to keep it chilled. Cut the dough out using your favorite holiday cookie cutters. Carefully peel away the dough around the cut-outs. Then take a thin spatula and lift the cookies onto a lightly greased cookie sheet.
Bake for 12 to 15 minutes depending on how crisp you like them. A few more minutes of baking makes them crispy. Just watch them so they don’t overcook. Transfer cookies to a wire rack to cool. Then repeat with remaining dough. Let cook completely before frosting.
Coconut Sugar Icing
- 1/2 cup Powdered Coconut Sugar
- 2 to 3 teaspoons milk (I use almond milk)
- 1/2 teaspoon vanilla
Place powdered coconut sugar in a small bowl, whisk in the milk and vanilla. Use to ice cooled cookies. You might need to make more depending on how much icing you like on your cookies.