Wednesday, November 27, 2013

Vegan Gluten Free Ginger Bread Cookies for People with Gluten, Egg and Dairy Sensitivities


I spent Sunday making these cookies with my two daughters. Three hours. Three blissful hours in the kitchen with my girls. They really enjoyed this activity. And if the kids are happy, then Mom is happy.

I let them help me mix the dough, cut out the shapes and then decorate the cookies. Completed cookies not shown - sorry - we most definitely didn't use "clean" toppings so I was too embarrassed to show the final project.  We only decorated a few so most of them will be eating in a clean and low sugar way. Excuses, excuses - I know.

I love when my first time experiments with gluten, egg and dairy free ingredients turn out. And this one was a success. Not only were these fun to make but the kids liked eating them.

Should you be eating these if you are on the Candida diet. No. These are for the kids. But its a fun activity to start getting you into the Christmas spirit. So pull out that rolling pin, borrow some cookie cutters from your Play-dough set and get baking!

Vegan Gluten Free Ginger Bread People or Cookies

by MamaChanty
Prep Time: 20 minutes
Cook Time: 12 minutes
Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour
Ingredients (18 - 24 cookies)
  • 1 Tbsp ground chia seeds
  • 1/4 cup warm water
  • 1/4 cup organic coconut flour
  • 2 Tbsp Almond flour or Almond meal (I just grind blanch slivered almonds in my coffee grinder)
  • 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch fine sea salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2 Tbsp molasses (I used Blackstrap)
  • 3 Tbsp pure maple syrup
Instructions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Combine Chia seeds with water and let stand for 5 minutes to gel.
Combine all dry ingredients.
In a seperate mixing bowl combine all wet ingredients including Chia gel.
Mix wet and dry ingredients together until just combined. It should form a ball (like dough).
Let stand for 5 minutes. If it seems sticky add some additional coconut flour.
Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left. I let my kids choose and cut the shapes. They loved this job.
Bake for about 12 minutes.
Let cool and decorate.
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1 comment:

  1. This recipe is just what I was looking for in terms of ingredients! Thanks for posting! Did your cookies turn out firm? I want to make a ginger bread house and need a firm cookie. Thanks again!

    ReplyDelete