Chewy GF Gingerbread
This recipe took me a while to perfect but once I found the right ratio of ingredients … the results were 10/10. Think chewy, spicy, sweet gingerbread with HEAPS of flavour. I can’t wait for you to try! Gluten-free and I used coconut sugar and rice malt syrup as the sweetener but you can use any sweetener (just make sure you substitute dry and liquid form) that you have on hand. Tell me what you think and don't forget to tag @the__unrefined in your recipe creations.
Merry Christmas everyone!
Makes 19 cookies
Ingredients
1 1/2 cups Almond Flour
1/2 cup tapioca flour (plus 3-4 tbsp for kneading & sprinkling)
1/2 cup coconut sugar
1 egg
2 tbsp good quality ginger spice (powder)
1 tsp cinnamon
1 tbsp baking powder
1/2 cup Almond butter
1/2 cup Rice Malt Syrup
4 tbsp coconut oil (melted/at room temp)
Equipment
Baking paper (for rolling and lining baking tray)
Cookie cutter (gingerbread men or whatever you have on hand!)
Rolling pin
Method
Preheat oven to 160 degrees
Combine dry ingredients in a mixing bowl (almond flour, tapioca flour, coconut sugar, spices and baking soda)
Combine wet ingredients separately (egg, coconut oil, rice malt syrup and almond butter).
Combine dry and wet ingredients until mixture becomes a dough like texture (if the mixture seems too wet, add 1-2 tbsp of tapioca flour.
Knead together, roll into a ball and refrigerate (covered) for 1-2 hours or 1/2 an hour in the freezer.
Layer some baking paper on a flat surface and sprinkle with tapioca flour. Put the ball of dough onto the paper.
Layer another sleeve of baking paper on top of the dough and use your rolling pin to roll out the dough until 1.5-2cm thick. Thickness is the key as to make these gingerbread a gooey texture, the mixture isn't like your average dough.
Use a cookie cutter to create gingerbread shapes. I like to lift them straight off the paper and place them straight onto the baking tray.
Put cookies on a lined flat baking tray (position approximately 2-3cm apart as they will rise and expand)
Cook in the oven for 15-20 minutes (cookies should be slightly brown around the edges but quite soft to touch). The cookies will harden once cool!
Allow to cool for 20-45 minutes
Store in an air-tight container!