I am really excited to share with you my gluten-free gingerbread cookie recipe! This gingerbread cookie recipe is gluten-free and 100% Medical Medium® compliant. What’s even more exciting are the healing properties in this recipe.
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.
Icing
1cupcashews (soaked for 20 minutes in filtered water)
½cupchilled coconut cream (for about 1 hour in the fridge)
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.