A warm, easy New Year’s cookie recipe that will bring joy and taste to your table in the New Year; “Gluten-Free Gingerbread Christmas Cookies!”
Make a delicious start to the new year with the gluten-free ginger cinnamon New Year’s cookie that we prepared specifically for those on a gluten-free diet.
Details of the recipe are below:
Gluten-Free Gingerbread Christmas Cookies Recipe
A warm, easy New Year’s cookie recipe that will bring joy and taste to your table in the new year; “Gluten-Free Gingerbread Christmas Cookies!” Make a delicious start to the new year with the gluten-free ginger cinnamon New Year’s cookie that we prepared specifically for those on a gluten-free diet. Details of the recipe are below:
Materials
Gluten-Free Gingerbread Christmas Cookie Ingredients
- one water glass almond flour
- ½ water glass maple syrup
- ¼ water glass grape molasses
- one tablespoon freshly grated ginger
- one piece egg
- one tea spoon vanillin
- one tea spoon cinnamon
- one tea spoon powdered ginger
- ½ tea spoon spoon of salt
- ⅓ water glass coconut flour
Instructions
How to Make Gluten-Free Christmas Gingerbread Cookies?
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Before starting the New Year’s cookie recipe, preheat the oven to 180 degrees and set aside the baking tray lined with baking paper.
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Place the almond flour along with the maple syrup and molasses in a large mixing bowl.
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Using a spoon, grate the peeled ginger into the mixture you just made.
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Add an egg to your mixture to bind your dough.
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After adding vanilla extract or vanillin, add cinnamon, powdered ginger and salt to the mixture.
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Mix until all ingredients are well combined.
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If you want to reduce the moisture of the dough, add some coconut flour.
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Once you have achieved a sticky consistency, place your dough on the surface you lightly sprinkled with almond flour and shape it by rolling it out.
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After the shaping process is completed, place your cookies on the tray and bake for 12-15 minutes.
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You will love the gluten-free gingerbread New Year’s cookie with almond flour, whose sugar comes from molasses and maple syrup, and whose flavor comes from ginger and cinnamon. Enjoy your meal.
Notes
Cross-contamination is the risk of gluten residue adhering to a gluten-free product. If gluten-containing foods have passed through the production lines, baking powder, rice flour, corn starch, corn flour, cocoa, powdered sugar, vanilla, instant yeast, tomato paste, milk cream, dark chocolate, etc. produced on that line. There is a possibility of gluten contamination in many products such as: That’s why “in the description of the products you will use”gluten freeIt is recommended that you pay attention to the phrase “.
