Nowhere to run, from all the frosted sugar cookies? Turned down one too many treats from a friendly coworker? Not sure what to bring to office parties or get-togethers? Tired of explaining why you are on a gluten- or grain-free diet, and that yes, that includes those lovely local organic heirloom single-origin whole-grain-that-I-can’t-pronounce shortbread treats?
If this sounds like you, but you’re STILL enticed by seasonal flavors and scents, and craving a bite of Christmas goodness that is satisfying and comforting, not too sweet and nicely chewy, then try this seasonal favorite of ours. These gingerbread cookies are ready in 20 minutes, and it’s ridiculously easy to double the batch so you can take a dozen to this winter’s gatherings.
If you don’t feel like making your own gingerbread spice mix, just know that you will be missing out. Having said that, you can always use pumpkin pie spice instead, or even just a teaspoon of ginger and a pinch each of ground cloves and allspice, in addition to the cinnamon.
This recipe is the perfect mix of traditional Austrian gingerbread (Lebkuchen) and a grain-free ginger cookie created by Amanda at Running with Spoons. Here’s my go-to version:
Takes: 20 minutes (10 active, 10 to bake)
Makes: ca. 1 dozen cookies
Ingredients
1 -large egg
¼ cup dark coconut sugar
3 Tbsp raw honey
3 Tbsp grass-fed butter, melted
1 tsp vanilla extract
1 tsp gingerbread spice (s. below) or pumpkin pie spice (add ½ tsp extra ground ginger if you like)
1 tsp ground cinnamon
1/3 tsp salt (full mineral, e.g. pink)
1 ¼ cup almond flour
¼ cup coconut flour
½ tsp baking powder (GF, aluminum-free)
½ tsp baking soda
2 Tbsp extra coconut sugar to roll the cookies in
Optional: grated orange- or lemon peel, fresh or dried
Steps
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk together the wet ingredients (the first 5 on the list – yes, sugar counts as a wet ingredient in baking…). Add the remaining ingredients and stir until just combined.
- Using a cookie scoop, scoop out 2 tablespoons of dough at a time and roll into a ball.
- Spread out the coconut sugar on a shallow plate. Roll each cookie ball in the sugar, then flatten to ca. ½ inch and place on the cookie sheet.
- Bake for 8-10 minutes. Slide the parchment paper with the cookies off the sheet as soon as they come out of the oven, and let your cookies cool completely (if you can).
These gingerbread cookies will be slightly crackled and crunchy on the outside and chewy throughout. Store them in an airtight container for up to 4 days.
Bonus Recipe: Homemade Gingerbread Spice
Ingredients:
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
2 tsp ground coriander
2 tsp ground cardamom
Optional: 1 tsp each ground star anise, allspice and/or ground fennel (easiest to get from a bag of fennel tea); 1 tsp each dried & ground citrus peel
Steps:
Mix in a small bowl until well combined. Use in small portions for your baking needs. Make sure your spices are fresh. You can also freshly grind them in a coffee grinder, for 10-20 seconds (star anise takes an extra 20 seconds). Store in an airtight glass container, and use before the cold season is over.
Tip: A pinch or two of this spice mix takes hot, chunky apple sauce or a cobbler to the next level. If you have any leftover whole spices, stick them in a tea egg or muslin bag, to make some delicious mulled cider or wine. Now, all that’s missing is the snow! Merry Christmas!
