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–+ servings

Healthy Gingerbread Cookies

A smooth chocolate ganache sandwiched in between 2 crunchy gingerbread biscuits. A yummy festive treat that's both vegan, gluten-free AND nut-free!
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 30 minutes
Course Dessert
Servings 12 cookies
Calories 196 kcal

Ingredients
 
 

  • 135 g gluten-free flour I used FREEE Gluten Free Plain White Flour
  • 110 g gluten-free oat flour I used FREEE Gluten Free Porridge Oats ground up into a flour in a high-speed blender
  • 55 g sugar white, brown or coconut sugar
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 55 g coconut oil
  • 3 tbsp milk of choice any milk will work
  • 4 tbsp molasses

For the chocolate ganache

  • 100 g dark chocolate melted
  • 80 ml almond milk

Instructions
 

  • Preheat your oven to 180C/160C fan/350F.
  • In a large bowl, mix together the FREEE Gluten Free Plain White Flour, oat flour, sugar, baking powder, salt and spices.
  • Pour in the melted oil/butter, milk and molasses. Mix until a dough is formed.
  • If the dough is too soft, wrap up the dough in cling film and chill in the fridge for 30 minutes.
  • Transfer the dough onto a lightly floured worktop. Roll out to a thickness of about 1/4 inch.
  • Use a round cookie cutter to cut out the cookies and a small star shaped cutter to cut a star in the middle of some of the cookies to create the top cookie.
  • The baking time depends on the size of your cookies. I would suggest baking for 10 minutes then keep checking every couple of minutes from there onwards. What you’re looking for is golden brown edges. Keep in mind that the cookies will become crunchier once they’ve cooled down so don’t leave them in too long unless you want a super crunchy cookie. I like my gingerbread men crunchy so I baked them for 15 minutes. Leave to cool completely before adding the ganache.
  • Break up the chocolate into a heat-proof bowl and melt in the microwave. Heat the milk up in a sauce pan and take off the heat as soon as it starts to bubble.
  • Gradually pour the hot milk into the melted chocolate while whisking continuously until smooth. Transfer into a piping bag and pipe onto the bottom half of the sandwich cookies and top with another. Enjoy!

Nutrition

Calories: 196kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 104mgPotassium: 194mgFiber: 3gSugar: 12gVitamin A: 4IUVitamin C: 0.01mgCalcium: 68mgIron: 2mg
Keyword Christmas recipes, dairy-free dessert, Festive recipes, gingerbread, gluten-free, gluten-free cookies, vegan biscuits, vegan cookies
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