Thursday, 25 September 2014

Grain Free Gingerbread Cookies

Grain Free Gingerbread Cookies


This is our favourite cookie creation yet... perfect light crunch (not too hard for little teeth). Use to create your gingerbread house this Christmas!!


gingerbread cookies


Ingredients:


4T coconut flour
180g tapioca starch
60g coconut sugar
100g coconut oil
60g rice malt syrup
1 egg (50-60g)
2t ground ginger
1t bicarb soda

Method:


Blitz coconut sugar in Thermomix bowl, 1 minute, speed 9
Add remaining ingredients and mix 30 seconds, speed 4
Scrape down and mix another 10 seconds, speed 4 if necessary

Remove from the bowl and place on a lined chopping board, knead together into a ball with your hands

Roll and press into small discs/circles, place on lined baking tray
They will spread slightly

Bake 180 degrees Celsius for 15 - 20 minutes until golden
Cool on trays

Store in air tight container in pantry


choc chip cookie



Variations:


Use 2t cinnamon instead of the ginger for a cinnamon cookie (my favourite!)
Use 2t vanilla instead of the ginger for a plain cookie
Omit the ginger and use one of the above variations and add half a block of chopped chocolate to the mix for a choc chip cookie (we use Loving Earth Creamy Mylk Chocolate)


5 comments:

  1. Hi Kersten. Is it just mix together for non tmx?

    ReplyDelete
    Replies
    1. Selena yes you can just mix it together... the finished cookie will be slightly different in texture as you aren't grinding the coconut sugar. They will be spotty as the coconut sugar is very coarse. We sometimes make them like that and the kids still love them.

      Delete
  2. These look great! Would they last until Christmas if baked now? Or alternatively, would they freeze? Trying to get ahead ;-)

    ReplyDelete