Creative Cooking Recipes! Holiday Recipes!
Gluten-Free Gingerbread Cookies (No Chill!)
This gluten-free gingerbread recipe is soft, chewy, full of spice, and perfect for the holiday season. The whole family will love making and decorating these festive cookies. This no-chill cookie recipe makes it easy to have your favorite Christmas cookie in minutes rather than hours. Yield: 16 pieces.
Ingredients:
- 12 tablespoons butter
- 1 cup brown sugar (can substitute with a sugar-free version)
- 1/3 cup molasses
- 1 egg
- 2 teaspoons gluten-free vanilla
- 1 teaspoon ground ginger
- 1 tablespoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups gluten-free flour (King Arthur GF flour works great)
Instructions:
- Preheat oven to 350°
- In a bowl, beat butter and sugar then mix in molasses, egg, and vanilla
- In another bowl, combine dry ingredients then gradually add the dry mixture to the creamed mixture
- On a white rice or gluten-free starch floured surface, roll the dough out to 1/4 inch thick
- Dust your gingerbread cookie cutters with gluten-free flour or starch and cut the cookies into shapes
- Using a gluten-free floured or starched metal spatula, gently place the cookies on a silicone mat lined or greased baking sheet at least 1 inch apart
- Bake at 350 degrees for 10-12 minutes
- Cool and then decorate
Original recipes at https://www.thisvivaciouslife.com/gluten-free-gingerbread-men/#recipe
Easy Gluten Free Cookie Icing
This easy gluten free cookie icing recipe that makes cookie decorating a breeze.
Yield: 1 cup of icing
Ingredients:
- 1 cup sifted confectioners’ sugar (can substitute with a sugar-free version)
- 1/4 teaspoon pure vanilla extract
- Milk (dairy or nondairy), as needed
- Liquid food coloring (optional)
Instructions:
- Whisk together sugar, vanilla, and milk, adding only 1 tablespoon at time until a spreading consistency is achieved.
- Add food coloring, if desired. If the icing becomes too thin, just whisk in more powdered sugar.
- Store any leftover icing in a tightly sealed container in the refrigerator until the milk’s expiration date.
Healthy Gingerbread Loaf Cake
Yields: 16 pieces
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups rolled oats (can use gluten free)
- 2/3 dark brown sugar, unpacked (or substitute with sugar free alternative)
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 2/3 cup unsweetened apple sauce
- ½ cup almond butter (or nut butter of your choice)
- 3 large eggs
- ¼ cup oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 350°F. Grease a standard size 8x8 or 9x9 inch square pan or line it with parchment paper. Set aside.
- Add the dry ingredients (almond flour, oats, brown sugar, baking powder, baking soda, ginger, cloves, and salt) to a bowl and whisk together.
- Add the apple sauce, almond butter, eggs, oil, vanilla extract, and apple cider vinegar to your bowl and mix until combined.
- Transfer the batter to your prepared pan, and spread it out evenly in the pan.
- Bake the cake for 45-55 minutes until set and a toothpick inserted in the center comes out mostly clean. Let the cake cool for at least 30 minutes before slicing.
Note: This cake will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.