Recipes.

Gingerbread Christmas Cookies

By I Quit Sugar Christmas Cookbook


I Quit Sugar recipe: Gingerbread Cookies
  • 12 servings
  • Prep - 2 hours 5 mins
    Cooking - 15 mins
  • Total - 2 hours 20 mins
I Quit Sugar recipe: Gingerbread Cookies

These Christmas-spiced cookies are from our I Quit Sugar: Christmas Cookbook. Feel free to double the batch if you'd like to make them into edible gifts.  

Servings: 12
Preparation: 2 hours 5 mins
Cooking: 15 mins

Ingredients

  • 2 1/2 cups almond meal.
  • 1/4 cup coconut flour.
  • 1 teaspoon ground cinnamon.
  • 1 tablespoon ground ginger.
  • 2 pinches ground cloves.
  • 1/2 teaspoon salt.
  • 1 teaspoon baking powder.
  • 50 g butter.
  • 1/2 cup rice malt syrup.
  • 1 tablespoon orange zest.
  • 1 teaspoon vanilla powder.
  • 1 egg.

Directions

1. Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.

2. Preheat oven to 180°C/350°F/Gas Mark 4. Roll dough between two sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper lined trays. Insert small holes if you'd like to thread through some ribbon afterwards.

3. Bake for 10–15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.


Note

You will need to track down some festive cookie cutters for this recipe. This is a gluten-free recipe ... the almonds provide some extra natural sweetener.

I Quit Sugar recipe: Gingerbread Cookies

These Christmas-spiced cookies are from our I Quit Sugar: Christmas Cookbook. Feel free to double the batch if you'd like to make them into edible gifts.

Ingredients

  • 2 1/2 cups almond meal.
  • 1/4 cup coconut flour.
  • 1 teaspoon ground cinnamon.
  • 1 tablespoon ground ginger.
  • 2 pinches ground cloves.
  • 1/2 teaspoon salt.
  • 1 teaspoon baking powder.
  • 50 g butter.
  • 1/2 cup rice malt syrup.
  • 1 tablespoon orange zest.
  • 1 teaspoon vanilla powder.
  • 1 egg.

Directions

1. Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.

2. Preheat oven to 180°C/350°F/Gas Mark 4. Roll dough between two sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper lined trays. Insert small holes if you'd like to thread through some ribbon afterwards.

3. Bake for 10–15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.

Note

You will need to track down some festive cookie cutters for this recipe. This is a gluten-free recipe ... the almonds provide some extra natural sweetener.

I Quit Sugar recipe: Gingerbread Cookies

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE eBOOK!
Simply Sweet Treats

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name