Gluten-Free Gingerbread Cookie Recipe
- 3 cups Bob's Red Mills Gluten Free All purpose Flour
- ½ cup coconut oil
- ¾ cup packed coconut sugar
- ¾ cup date syrup
- 1 tsp vanilla powder
- ½ Tbsp baking powder (aluminum free)
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- ¼ tsp clove powder
- Note*: Alternatively, you can use 1 ½ tsp of allspice for the spices (ginger, cinnamon, nutmeg, ground cloves). If you are not a fan of a strong cinnamon taste, go for just 1 tsp of allspice.
- Scoop the coconut oil and place it somewhere warm, so it can melt. If you are in a place where it’s cool or the weather happens to be cooler, you can melt the coconut oil on the stove in a small saucepan, just takes about 1 - 2 minutes. Do not let it get hot.
- Sift in the flour, baking powder, baking soda, vanilla powder, ginger, cinnamon, nutmeg, and cloves
- In another large bowl, add the coconut oil, date syrup, and coconut sugar. Whisk together until evenly mixed. You can use a hand or standing mixer to do this as well, but it is not a necessity. I find it works quite well with just hand whisking, especially since I would rather not wash extra dishes. Of course, if it made a difference, I would tell you!
- Add in the vanilla and mix until it has combined. Carefully add the dry mixture to the wet and mix until a thick dough forms, using a spatula or wooden spoon.
- Gather the mixture together in your hands and “knead” it together to form a large dough ball. Place it back into the bowl and cover it with a lid and put it in the fridge for about an hour. If you are not baking immediately, it is best to let your dough rest in the fridge until you are ready to bake
- After an hour, you can now preheat your oven to 350F
- Then remove the dough from the fridge. Next, you will need to roll out the dough to 1/4 to 1/2-inch thick using a rolling pin, cup, etc. Break the dough into 3 pieces to roll out
- It is best to roll the dough out on the parchment on which you will be baking. This way, you can pick up the mat/ parchment and place it directly on the baking sheet. Leave about a 1/2-inch between each cookie.
- Alternatively, you can just roll the dough onto your counter and transfer it to a baking tray once you have shaped your cookies with a cookie cutter, using a flat spatula.
- Once your cookies are ready, place them into the oven and bake for approximately 12 - 15 minutes. Remove the cookies from the oven and allow them to rest on the baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
- Once the cookies have completely cooled, it is time to ice them!
- To prepare the icing, all you have to do is blend all of the ingredients for the icing together, transfer it to a piping bag, and have fun! Just be sure to allow the icing to rest to harden.
- Store in an airtight container and enjoy!
I am really excited to share with you my gluten-free gingerbread cookie recipe!
I know a lot of people associate gingerbread cookies with Christmas, but my connection to them came from my grandmother’s house (my dad’s mother), who served gingerbread biscuits in Pakistan for tea time.
My father loves gingerbread, as do I. So I had to come up with a cookie (a.k.a. biscuit) recipe that we could eat! This gingerbread cookie recipe is gluten-free and 100% Medical Medium® compliant.
What’s even more exciting are the healing properties in this recipe…
Coconuts are a life-changing food. Medical Medium states in his book Life-Changing Foods that “coconuts enhance the power of anything they touch,” which means, when combined with healing foods, coconut supercharges those benefits. Coconut water is very similar to human blood. Coconuts help with insomnia by providing the right blend of mineral salts for neurotransmitter production in our brains. “Coconut meat is highly antipathogenic,” and “when coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches.”
Ginger contains powerful anti-inflammatory compounds called gingerols that reduce pain, inflammation, and swelling. While ginger is an amazing spice that naturally heals both inflammation and infection, ginger is best known for its incredible ability to heal digestive upset and nausea. For centuries, ginger has been used to safely ease indigestion, menstrual cramps, motion sickness, and heartburn. Isn’t it amazing that a spice we take for granted to give a warm, deliciously spicy flavor to our foods can contain so many healing properties?
Cinnamon has the highest antioxidant strength of all food sources – far exceeding that of any fruit or vegetable. This potent spice has been known to help shorten the duration of the flu and get rid of congestion and mucus from the body. Additionally, it can help stop yeast infections, candida, and menstrual cramps.
Cinnamon has excellent anti-cancer properties and has been shown to help reduce the growth of leukemia and lymphoma cells within the body.
The smell of cinnamon alone can help make you more alert and focused, as it boosts memory and cognitive function.
The combination of minerals and glucose in maple syrup makes it vital to the liver – an instant fuel source.
“It’s like an IV for the liver containing the best of both worlds: a vast array of vitamins, minerals, and other nutrients (many of them still undiscovered) coupled with high-quality sugar on which the liver thrives.”
Anthony William, Liver Rescue
Whether it’s the holiday season, teatime, or a fun afternoon snack, these gluten-free gingerbread cookies will hit the spot. Please leave me a comment letting me know if you try this recipe; I would love your feedback.
For more simple, kid-tested, family-approved recipes, check out my Flourish Kids Recipe Book. Included in this book are:
- Drinks: 7 Recipes
- Smoothies and Breakfast: 20 Recipes
- Snacks, Sides and Appetizers: 11 Recipes
- Soups and Salads: 5 Recipes
- Desserts: 12 Recipes
- Dinners/Entrees/Quick Meals: 16 Recipes
To your health & happiness,