Its beginning to be that time of year again. For recipe #19, I thought I would venture into the traditional holiday/Christmas treat realm and go with gingerbread. Gingerbread is a multi-purpose dessert which can wear many hats appealing, don’t you think? One can make the traditional gingerbread men and women, decorating them with colorful piped icing for charming getup’s and physical features. An elaborate gingerbread house can be constructed, doubling as a work of art AND a tasty treat. Gingerbread cake is always a delicious decision. Gingerbread cupcakes with maple frosting. Gingerbread lattes. The list goes on.
I have a gingerbread cookie recipe for you but without all the less-than-healthy ingredients. You might just forget they aren’t the real deal and polish off the batch within a day or two if you aren’t careful.
The final cherry on top of all this good news? For those of you who are avid dough eaters (you know who you are. The ones who, whenever baking, you grab a spoon and eat a number of spoonfuls of the dough before baking whatever sweet treat it is that’s in the making), this dough is egg free, so eat away! (I certainly did ;-))
Mock Gingerbread Cookies
(“Mock” in the sense that these gingerbread cookies are sugar-free, lactose-free and gluten-free. Legit in the sense that they taste just like the real deal!)
Just under 1 cup of crushed almonds (you can either do this in a food processor or purchase them already crushed. I found these already crushed in the grocery store baking aisle)
1 ¼ cup of crushed hazelnuts (same deal as with the almonds)
1 ½ cup of buckwheat flour
½ cup of maple syrup (plus potentially a couple of tablespoons more, if needed at the end)
2 tablespoons of ground ginger
1 tablespoon of cinnamon
1 tablespoon of chia seeds
2 tablespoons of coconut oil, melted
1 teaspoon of vanilla extract
- Combine the first three ingredients in a medium sized bowl. Mix together.
- Add in the ginger, cinnamon and chia seeds.
- Melt the coconut oil (I use the microwave). Then pour the maple syrup and vanilla into the same cup along with the melted coconut oil. Pour this liquid mixture into the dry ingredients.
- Mix carefully and thoroughly. It should begin to form a coarse meal. Continue to mix with a spoon until a stiff dough forms. If needed, add in just a couple more tablespoons of maple syrup. The dough will be the consistency of traditional gingerbread cookie dough when it’s ready to go.
- You can either roll the finished dough out with a rolling pin, sprinkle with additional buckwheat flour and use your cookie cutters to cut out cookies now OR, you can form the dough into a large ball, store it in clear wrap and put it in the fridge until ready to use.
- Once the cookies have been cut out, bake at 325 degrees F for 8-12 minutes until the edges are just barely golden brown.
The cookies will keep for up to 5 days. Store in an airtight container. These are so tasty with a huge glass of milk or with a hot tea/coffee.