This post is also available in: Suomi (Finnish)
Gingerbread cookies are definitely a staple in what comes to Christmas treats. Making these cookies are a tradition that so many of us know as we’ve been baking the cookies since we were little. My sisters used to make a big gingerbread house in the weeks before Christmas and they used all kinds of funny things to decorate the house. Besides cookies, gingerbread spice is now used in so many ways. I’ve seen photos of gingerbread smoothies, cakes, loaves, and muffins. So many delicious things that I wish I had the time to try all of those.
Before jumping to those modern variations I’ll share my own take on the one and true classic recipe: gingerbread cookies. My version is a gluten-free one so that all of us who are not able to eat gluten would also have the chance to enjoy these delicious Christmas traditions.
Making your own gingerbread cookies takes a bit of time (and patience) because the dough needs to be left in the fridge overnight. However, this seemed to be the hardest part as the dough was so good that I would have gladly eaten it straight away. So if you manage to leave it in the fridge, you’ll be having some very delicious cookies to share with your friends and family. And maybe you’ll prepare some mulled wine or hot apple cider, put on some Christmas music and enjoy the feel of this dark, yet somehow lovely time of the year. ♡
Gluten-free Gingerbread Cookies
3 tbsp extra virgin coconut oil
3 tbsp honey (or maple syrup)
1/2 cup gluten-free oat milk (or other plant-based milk)
3 tbsp coconut sugar
2 tsp baking soda
2 tsp ceylon cinnamon
1 tsp ground ginger
1/2 -1 tsp ground cloves
a pinch of black pepper
a pinch of salt
3/4 cup gluten-free oat flour
3/4 cup brown rice flour
2/3 cup buckwheat flour
1. Melt the coconut oil and honey until runny in a small saucepan over low heat. In a large bowl, mix the oil-honey blend, oat milk, and coconut sugar. Add baking soda and all the spices and mix well.
2. Mix the flour in another bowl and then add the flour in a few batches to the milk-honey-oil mixture. The dough is ready when it starts to form a ball, but you should leave it a little soft as the dough becomes a bit harder once in the fridge.
3. Cover the dough and refrigerate overnight.
4. Preheat the oven to 200 C / 400 F degrees. Take fist-sized balls of the dough and then roll the dough evenly until thin enough on a floured surface. Use cookie cutters to cut into cookies and lift onto a baking sheet covered with baking paper. Bake for about 7-10 minutes. Let cool for a moment before serving. Serve and enjoy!