Healthy Gingerbread Cookies

Healthy Gingerbread Cookies

I made these gingerbread cookies last year and packaged them as little gifts for my children's childcare educators and they were such a hit that I thought I better share the secret recipe. 
This recipe is very versatile so you can use it all year round not just for Christmas! You can experiment with different spices or flavours, use the flour and milk of your choice, can easily be made vegan, and you can also choose to decorate by adding icing and toppings or leave as is.
So next time you are in a baking mood, whip us some of these delicious cookies, eat yourself, or make for family/friends, or pop into jars and gift to others. Time to get into the Christmas Spirit! Enjoy! 
Course Dessert, Snack

Ingredients
  

Spice Mix – this makes plenty so you will have leftovers you can use for next time or adding to smoothies, into a hot chocolate, your pancake mix, into muesli / muesli bar mix. Anything really!

  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tbsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1 pinch ground turmeric
  • 1 pinch group black pepper

Gingerbread Cookie

  • 180 g wholemeal spelt flour/buckwheat flour Or flour of choice. I often use a mix of flours, including almond meal too!
  • 1-2 tbsp of your spice mix how much you add depends on how ginger-y you like your biscuits
  • 1/4 tsp bicarbonate of soda
  • 1 pinch seat salt
  • 50 g butter can be replaced with coconut oil, but cookies not as soft
  • 30 ml milk of your choice I use coconut or oat milk
  • ~85g g (1/4 cup) maple syrup or rice malt syrup Or other sweetener of choice

Instructions
 

  • Preheat your oven to 150℃
  • Combine the flour, spice mix, bicarbonate of soda salt in a bowl
  • In a blender/food processor/thermo, mix melted butter, milk and maple syrup until well combined.
  • Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour, or too dry add more milk (it should be like plyadough and not stick to your fingers).
  • Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes. (you can't leave this step out)
  • If you can't be bothered with shapes, you can simply roll the dough into a long log and cut the log into slices (to form round biscuits).
  • To make shapes: Place the dough between two pieces of baking paper and roll to approximately 2-3 mm thick.
  • Cut the dough with cookie cutters (playdough cutters work great too!) 😉
  • Place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten free may need a bit longer).
  • Leave on the tray until completely cooled. They firm as they cool
  • Leave as is, or decorate with icing / toppings.
  • Store in an airtight container in the fridge or freezer. Or as I did, pop into nice little jars and gift to someone. ENJOY !
Keyword biscuits, cookies

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