Gluten-free vegan gingerbread cookies

Healthy Christmas treat – crispy gluten-free gingerbread!

After all, gingerbread is a must-have at Christmas time! So that you can have a healthy treat at Christmas time, we’re sharing with you one of our amazing gingerbread dough recipes that is 100% plant-based, gluten-free and refined sugar-free.

Quantity: 6-8 for mayas
Preparation time: 30 minutes + 12 hours in the fridge
Severity: medium

It takes:

• 1 tbsp chia seeds
• 50 ml water
• 50 ml coconut sugar
• 75 ml maple syrup
• 100 ml soaked coconut oil
• 400 ml almond flour
• 150 ml tortatrajahu
• 1 teaspoon baking powder
• 3-4 teaspoons gingerbread spice
• 1 teaspoon cinnamon
• spoonful of Himalayan salt
• grated orange zest, if desired

How to make gluten-free gingerbread?

Mix together the chia seeds and water and leave to thicken for a few minutes. Melt the coconut sugar with the maple syrup in a water bath until smooth and add the coconut oil. Mix carefully to make a smooth “syrup”. In a bowl, mix together the flour, milk and baking powder. Add the liquid sugar syrup to the thickened chia seeds and mix well. Then add the flour mixture to the sugar-syrup-chia mixture and mix well (it is more convenient to mix the dough with your hands). Shape the dough into a loaf, wrap it in kitchen roll or baking paper and refrigerate for 6-12 hours. for an hour (the longer it sits in the fridge, the better!). When you are ready to bake, roll the dough in two pieces and put one piece back in the fridge for the rolling time (this will keep the dough cool while rolling and make it easier to work with). Shape the rolled out dough into gingerbread and bake at 200 degrees for 8 minutes.