Gingerbread as a cookie or cake is synergistic with Christmas but can be enjoyed all year round. Spices like ginger, cinnamon, cloves and nutmeg make this sweet unique. Ingredients vary from culture to cultures, such as the sweeteners which can be honey, molasses or dates.
Gingerbread cakes can be dated back to the time of the ancient Egyptians, Greeks and Romans. What we now know as gingerbread is a Northern European recipe developed during the Middle Ages. It itself a rendition of dishes from the East.
These gluten-free gingerbread cookies are chewy and warming, perfect during the holiday season. Made with freshly grated ginger they are the ideal after-dinner treat. They are also a great cookie for a Christmas cookie swap.
I love baking during the Christmas season. Growing up my mother and I would bake hundreds of cookies and throughout December give them to friends and family. Gingerbread has such a familiarity with the winter season, due to its warming spices such as ginger, cardamom and cinnamon.
There are different varieties of molasses, five to be exact. Depending on the one you choose your cookies may turn out lighter or darker. I chose to use unsulphured organic blackstrap molasses, which gave my cookies a darker colour. If you’d like a lighter cookie you can choose to use light molasses.
If you try out this recipe this holiday season let us know! Leave a comment, rate it and tag a photo #holistickenko on instagram! Have a wonderfully positive day everyone!
Gingerbread Cookies – Gluten Free
- 1 cup rice flour
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 -2 tsp freshly grated ginger
- 1/2 tsp Himalayan pink salt
- 2/3 cup coconut oil softened – or organic butter
- 1/2 cup coconut sugar or organic cane sugar
- 1/2 cup organic blackstrap molasses
- 1-2 tsp gingerbread spice mix
- In a mixing bowl combine the wet ingredients, beat the coconut oil or butter with sugar until well incorporated. After which add in the egg or flax. Beat until well incorporated. Add in the molasses and incorporate well. Set aside
- In a larger mixing bowl combine the dry ingredients. Rice, almond and arrowroot flour, baking soda and baking powder, cinnamon, salt and gingerbread spice mix. Whisk well until fully incorporated.
- Before combining the two together, grate the ginger into the wet ingredients and whisk together.
- Slowly incorporate the wet into the dry ingredients. Combine well with a wooden spoon.
- Cover the dough with plastic wrap and store in the fridge for an hour.
- After an hour preheats the oven to 180C or 350F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and roll into 22-24 round balls. Placing them a few inches away from each other, because as they bake they will expand.
- Bake for between 10-12 minutes. Do not over bake the cookies or they will get too hard.
- Remove the cookies from the oven and let them cool completely.