Recipe characteristics
- Quick and easy to make
- Great as a healthy snack or a healthy sweet treat
- Delicious nutty flavor and a crispy texture
- Dietary requirements: vegan, gluten-free, and soy-free.
Notes on ingredients
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods. It has a fairly neutral taste and it is a great source of dietary fiber. It’s naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. Although it’s naturally gluten-free, if you have celiac disease or gluten sensitivity, always make sure you buy certified gluten-free to avoid any cross-contamination issues.
- Finely ground almonds: Raw almonds are finely ground into an almond meal to act as the flour in this recipe.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Coconut sugar: It can be subbed with brown sugar, date sugar or regular white sugar (for a less healthy version).
- Coconut oil: It provides a rich taste and more flavor overall.
- Aquafaba: Aquafaba is the thick liquid that remains after boiling chickpeas. You can get it by draining a can of chickpeas and reserving the liquid. Or by cooking your own chickpeas and reserving the leftover cooking liquid. If you are a beginner, stick to aquafaba from canned chickpeas. If you don’t have aquafaba, try subbing it with soy milk.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.
Step 3
Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
Step 4
Roll the cookie mixture into 12 balls (don’t flatten the balls).
Step 5
Place the balls on the baking sheet, leaving a bit of space between each ball for them to spread. Bake for approx. 20-22 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
Serving suggestion
If you want, you can sprinkle cookies with powdered xylitol.
Storing
Store leftover cookies in an airtight container.
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Gluten-Free Gingerbread Cookies
Ingredients
- 70 g white rice flour
- 70 g oat flour
- 70 g finely ground almonds
- 20 g potato starch
- 60-70 g coconut sugar
- 1 teaspoon gingerbread spice mix
- 1 heaped teaspoon baking powder
- 60 ml coconut oil
- 50 ml aquafaba you can sub it with 40 ml soy milk
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.
- Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
- Roll the cookie mixture into 12 balls (don't flatten the balls).
- Place the balls on the baking sheet, leaving a bit of space between each cookie for them to spread. Bake for approx. 20-22 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
Serving suggestion
- If you want, you can sprinkle the cookies with powdered xylitol.
Storing
- Store leftover cookies in an airtight container.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Your recipes always look and sound wonderful. I live in California and am challenged by your measurements (grams/ml) and oven temperatures. Love to see recipes in cups and Farenheit etc. (like in parenthesis). Thanks so much
Hi, Joy! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result. As for the oven temperature, I will add Farenheit in parenthesis.