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:

1. Preheat oven to 350°
2. In a bowl, beat butter and sugar then mix in molasses, egg, and vanilla
3. In another bowl, combine dry ingredients then gradually add the dry mixture to the creamed mixture
4. On a white rice or gluten-free starch floured surface, roll the dough out to 1/4 inch thick
5. Dust your gingerbread cookie cutters with gluten-free flour or starch and cut the cookies into shapes
6. 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
7. Bake at 350 degrees for 10-12 minutes
8. 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:

1. Whisk together sugar, vanilla, and milk, adding only 1 tablespoon at time until a spreading consistency is achieved.
2. Add food coloring, if desired. If the icing becomes too thin, just whisk in more powdered sugar.
3. 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

1. Preheat the oven to 350°F. Grease a standard size 8x8 or 9x9 inch square pan or line it with parchment paper. Set aside.
2. Add the dry ingredients (almond flour, oats, brown sugar, baking powder, baking soda, ginger, cloves, and salt) to a bowl and whisk together.
3. Add the apple sauce, almond butter, eggs, oil, vanilla extract, and apple cider vinegar to your bowl and mix until combined.
4. Transfer the batter to your prepared pan, and spread it out evenly in the pan.
5. 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.