|

Crunchy Gluten Free Gingerbread Cookies

Posted on December 2 2019

Just 10 minutes prep and 10 minutes baking and these golden nuggets of tasty HEAVENLINESS come out of the oven crunchy on the outside, soft and chewy in the middle, packed with ginger and spice and perfectly sweet. 

Crunchy Gluten Free Gingerbread Cookies | berrysweetlife.com

They’re gluten free, sugar free, and OH so EASY TO MAKE.

I’m trying to remember when a healthy cookie tasted this good…

Crunchy Gluten Free Gingerbread Cookies win first prize for healthy deliciousness in my cookie baking history!

In case you’ve ever wondered where Gingerbread Cookies originate from:

Gingerbread dates from the 15th century, and figural biscuit-making was practiced in the 16th century. The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Crunchy Gluten Free Gingerbread Cookies | berrysweetlife.com

Back to the scrumptious simple and rustic cookies of the moment:

Not only are these cookies the best when it comes to flavour, but the texture is just divine.

What are Crunchy Gluten Free Gingerbread Cookies made with?

  • A mix of oat flour and coconut flour
  • Ground ginger, cinnamon and all spice
  • Coconut sugar, molasses and honey
  • Butter
  • An egg
  • Vanilla extract
  • Baking powder and salt

That’s ALL folks

Crunchy Gluten Free Gingerbread Cookies | berrysweetlife.com

How to make Crunchy Gluten Free Gingerbread Cookies:

  • Simply mix together the dry ingredients in a bowl
  • Mix together the wet ingredients in another bowl
  • Add the wet to the dry, and combine well
  • Bake until wonderfully golden – about 10 minutes

They’ll crisp up even more as they cool, and they will stay soft and chewy in the middle.  

This is what Gingerbread Cookie dreams are made of.

Crunchy Gluten Free Gingerbread Cookies | berrysweetlife.com

You might also love my Best Ever Gluten Free Banana Bread Sheet Cake, my Spiced Festive Ginger & Syrup Cookies, my Chocolate Peanut Butter Crunchies and my Gran’s Original Golden Tea Time Crunchies.

For you pregnant ladies suffering from morning sickness, I believe that ginger can help with nausea – if this works for you then this Crunchy Gluten Free Gingerbread Cookies would be the perfect healthy sweet treat recipe to make at home to relieve your symptoms!

Crunchy Gluten Free Gingerbread Cookies | berrysweetlife.com

These cookies can be stored in an airtight container and they will last for up to 7 days (if the weather is very warm, store them in the fridge).

They can be frozen in the same way – just defrost the cookies and pop them on a baking sheet in a preheated oven (180°C / 350°F) for a few minutes to crisp them up, and enjoy at your leisure!

Don’t delay in making these cookies!  You’re going to absolutely love them.

Happy healthy cookie baking friends!

Crunchy Gluten Free Gingerbread Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Crunchy Gluten Free Gingerbread Cookies: quick, healthy, crunchy on the outside, soft and chewy in the middle, packed with ginger, spice & perfectly sweet.

Course: Cookies
Cuisine: British
Keyword: Cookies, gingerbread, Gluten Free, Healthy, Sugar Free
Servings: 20
Calories: 116 kcal
Author: Berry Sweet Life
Ingredients
  • 2 1/2 cups oats gluten free, blended into flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp Himalayan pink salt
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 cup coconut sugar , organic
  • 6 tbsp butter , melted and cooled
  • 1 egg , beaten
  • 2 tbsp honey , raw and organic
  • 2 tbsp molasses
  • 2 tsp vanilla extract , sugar free
Instructions
  1. Preheat oven to 180°C (350°F)

  2. In a medium bowl, combine dry ingredients and set aside. In a small bowl, stir together the rest of the ingredients.

  3. Add the wet mix to the dry mix and stir, until well combined. 

  4. Form the dough into about twenty 1 1/2" balls, and place on a baking sheet about 1 1/2" apart, flatten with the back of a tablespoon, or a fork, wiping off any batter that sticks to the spoon or fork with a clean kitchen towel between flattening each cookie.

  5. Bake for 10 – 12 minutes. Transfer the cookies to a wire rack to cool, they will crisp up even more as they cool.

Recipe Notes
  • Store cookies in an airtight container for up to 6 or 7 days, if the weather is very warm, it might be best to keep the cookies in the fridge.
  • Store in an airtight container in the freezer, defrost and heat up in a preheated oven (180°C / 350°F) for a few minutes until crispy.
246 Shares

Similar Posts

One Comment

  1. Hi Sal,
    This is just the ticket, as on Tuesday I’m due to make a couple of batches of gingerbread men for everyone here and whoever comes in ( we have a dairy downstairs that sells farm cheeses).
    Thanks so much for this delicious-sounding recipe, I’ll definitely use it instead of mine.
    Roll on the Christmas baking, at last a British recipe! Very interesting historical background.

Comments are closed.