Chewy Gingerbread Cookies

Well, my lovely friends, we have come to the twelfth and final recipe of this series ’12 Days of Naughty made Nice’ . Can you believe it? When I started this challenge I wasn’t sure I was going to make it through. But, I got here and I am really happy with the results. I believe that I accomplished what my goals were – creating gluten-free, mostly vegan and refined sugar-free holiday treats that all taste good. I mean actually taste good. Here is a recap of where we started to get us to this point:

Homemade Holiday Peppermint Chocolates

“Run” (Rum) Balls

Gluten-Free Date Squares

 

Gluten-Free Sweet Potato Brownies

A Hell of a Bark!

 No Bake Haystacks

Gingerbread “Latte”

Snowmen Cakes

White Chocolate Macadamia Nut Cranberry Tarts

March of the Olive Stuffed Penguins

Vegan Gluten-Free Nanaimo Bars

The final recipe of the series is a chewy gingerbread cookie. Nothing says the holidays like the flavours of gingerbread (except maybe peppermint…).  This is the only recipe of the series where I made the first batch and it was an epic fail – I mean EPIC! I had too much baking soda, the wrong flour combination and ran out of xanthan gum. The cookies were a crumble…literally. However, I was determined to make a gingerbread cookie for this series so back in the kitchen I went. I think they turned out pretty good. I hope you like it!

Chewy Gingerbread Cookies
 
Ingredients
  • ½ cup coconut oil
  • ⅓ cup maple syrup
  • 1½ tbsp chia seeds soaked in ¼ cup water for 5min (or one egg)
  • ¼ cup black strap molasses
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ⅓ cup tapioca starch
  • 2½ tbsp hemp hearts
  • 1½ tsp xanthan gum
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¼ cup coconut sugar for decorating
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together coconut oil and maple syrup. Add chia seeds & black strap molasses. Mix well.
  3. Add brown rice flour, sorghum flour, tapioca starch, hemp hearts, xanthan gum, ginger, cinnamon, baking soda & salt. Fold together with spatula.
  4. Taking about 1" sized balls of dough, gently roll in coconut sugar. Place on parchment lined baking pan spacing the cookies out well. Slightly press the tops of the cookies.
  5. Bake for 10 - 15mins. Place on cookie rack to cool. Enjoy!

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2 Responses to Chewy Gingerbread Cookies

  1. Oh wow, I am SO glad I stumbled across your site. I am always looking for gluten free recipes and all these look great! Although I have no idea where to get a few of these ingredients . . . hemp hearts? That is a new one to me. I will have to check out the natural foods store for them next time I am there.

    • Suzanne says:

      Hey Joanna! So happy you found me! I buy my hemp hearts at Costco. You can also get them at most health food stores and depending on your area, the grocery store might carry them in the “natural” or “organic” aisles. Hope you find some!

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