Craving the classic holiday flavor of gingerbread without the grains and nuts? Get ready to discover a magical recipe that proves dietary restrictions don't mean sacrificing deliciousness! These grain-free, nut-free gingerbread cookies are about to become your new winter sensation - delivering all the warm, spicy comfort of traditional gingerbread with a modern, health-conscious twist that will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- Coconut flour
- Ginger
- Cinnamon
- Cloves
- Eggs
- Sweetener
- Butter
- Baking soda
- Salt
Instructions
- In a medium mixing bowl, sift together coconut flour, ground ginger, cinnamon, cloves, salt, and baking soda to ensure no lumps and evenly distribute spices.
- In a separate large bowl, cream softened butter with sweetener until light and fluffy, using an electric mixer or whisk. Mix for approximately 2-3 minutes until well combined and slightly pale.
- Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a cohesive dough forms. The consistency should be slightly sticky but manageable.
- Cover the dough and refrigerate for 30 minutes to allow ingredients to set and make rolling easier. This chilling process helps develop flavor and improves texture.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove chilled dough and roll out between two sheets of parchment paper to approximately 1/4 inch thickness. Use cookie cutters to shape desired gingerbread figures.
- Transfer cut cookies carefully onto prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake in preheated oven for 8-10 minutes, or until edges are lightly golden and cookies are set. Avoid overbaking to maintain softness.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with dairy-free icing or enjoy plain. Store in an airtight container at room temperature for up to 5 days.
Tips
- Chilling the dough is crucial - it helps prevent spreading and makes rolling easier. Don't skip this step!
- Use parchment paper when rolling out the dough to prevent sticking and ensure smooth cookie cutting.
- For uniform cookies, invest in good quality cookie cutters and roll the dough to a consistent 1/4 inch thickness.
- Watch your baking time carefully - coconut flour can dry out quickly, so remove cookies when edges are just golden.
- Let cookies cool completely before decorating to prevent icing from melting.
- Store in an airtight container to maintain softness and extend shelf life.
- For extra flavor, consider adding a dash of vanilla extract or a pinch of nutmeg to your spice mix.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
