Healthy Gingerbread Cookies
My favourite gingerbread cookie recipe and one of my most popular Christmas cookie recipes every year! Soft in the centres, crisp on the edges, perfect amount of cinnamon spice and sweetened with maple syrup - yum!
Makes 18 biscuits
Gluten Free, Dairy Free, Low fodmap, Vegan
1 1/2 cups wholemeal spelt flour (or GF flour, or buckwheat flour for low fodmap) plus 1/4 cup extra
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp bicarb soda
1/4 cup extra virgin olive oil
1/4 cup maple syrup
2 tbsp milk (any type)
Preheat an oven to 150c.
In a large bowl, mix together the 1 1/2 cups flour, ginger, cinnamon, cloves, and bicarb soda.
Form a well in the centre of the flour mixture and pour in the oil, maple syrup, and milk. Mix to combine.
If the mixture is sticky, add the extra 1/4 cup of flour. Or just sprinkle some on the bench. With a rolling pin, roll the dough flat. Roughly 0.5cm thick
Cut the dough out with cookie cutters and lay the biscuits on a lined baking tray.
Form a ball with the left-over dough and repeat steps 4-5 for the remaining dough.
Bake for 10-13 minutes and then decorate however you wish!
Nutritional information per biscuit:
Cal: 86 Fat: 3.5g Carbs: 11.6g Protein: 1.8g