Christmas gingerbread cookies (gluten-free, dairy-free)

Name: Christmas gingerbread cookies (gluten-free, dairy-free)
Total time: 30 min
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Buckwheat flour: 175 g of; Almond flour: 100 g of; Potato starch: 120 g of; Tapioca starch: 60 g of; Psyllium husk: 10 g of; Baking powder: 1/2 tsp of; Ground ginger: 1 tsp of; Ground cinnamon: 2 tsp of; Nutmeg: 1/4 tsp of; Ground cardamom: 1/4 tsp of; Ground cloves: 1/4 tsp of; Coconut flower sugar: 150 g of; Molasses: 100 g of; Honey: 50 g of; Coconut oil: 80 g of; Egg(s): 1

Features:

Cuisine:

Signature Cuisine

30 min
Serves 8
Medium

Ingredients

Flour:
175 g of Buckwheat flour
100 g of Almond flour
120 g of Potato starch
60 g of Tapioca starch
10 g of Psyllium husk
1/2 tsp of Baking powder
Специи:
1 tsp of Ground ginger
2 tsp of Ground cinnamon
1/4 tsp of Nutmeg
1/4 tsp of Ground cardamom
1/4 tsp of Ground cloves
Sugar, butter, eggs:
150 g of Coconut flower sugar
100 g of Molasses
50 g of Honey
80 g of Coconut oil
1 Egg(s)

Directions

These are great gingerbread cookies for Christmas! The dough turns out to be soft and pliable, it is easy to roll it out and cut out figures from it. It’s a perfect gluten-free option to bake with the kids before the holidays.

But please don’t ask me about its health benefits! Yes, it has buckwheat and almond flour and coconut sugar, but it’s a classic cookie – very sweet, spicy and crunchy! It’s good for the soul:) So don’t get carried away!

In the recipe, there are 100 grams of black molasses, which makes the cookies moderately dark. If you want to make darker cookies, replace a small part of the honey with molasses. For lighter cookies, replace some of the molasses with maple syrup or other syrup, but don’t overdo it so the dough doesn’t turn out too liquidy.

Bon Appétit and Merry Christmas!

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Steps

1 Done	Mix all the ingredients of the Flour and Spice section and spices until smooth. In a separate bowl, use a mixer or pastry machine to beat the coconut oil (softened) with the coconut sugar for a few minutes. Add the molasses and beat again until smooth. Now add the egg and beat just until smooth (don't overdo it, or the cookies won't turn out flat). Now add the dry ingredients and knead to a smooth, soft dough.
2 Done	Divide the dough into two equal parts, roll each part into a ball, wrap it in plastic wrap and put it in the fridge for at least two hours or better overnight. It's necessary so that the ingredients of the dough are completely moistened.
3 Done	Now you can freeze the dough for the future or take it out of the fridge for a while to soften it up a bit and bake the cookies.
4 Done	Preheat the oven to 175 degrees Celsius.
5 Done	Roll out the dough between two sheets of baking paper about 3 to 4 mm thick. Cut out the figures with molds and place them on a baking sheet on the baking paper, slightly apart from each other. Bake the cookies for about 10 minutes.
6 Done	Take them out and let them cool for a few minutes on a baking sheet. When the cookies are thick enough to be moved, put them on a rack and let them cool completely (!). Decorate the cookies with a colorful sugar glaze.