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Chocolate Gingerbread Cookies (Gluten-Free, Sugar-Free)
Spiced gingerbread cookies with cinnamon, ginger and cocoa on a gluten-free chickpea, rice and corn flour blend. Sweetened with syrup and finished with dark chocolate.
20 min prep / 40 min total
82 kcal
1.3g protein
12 servings
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Ingredients
Ingredients updated to metric measurements
- 33 gchickpea flour
3.5 tablespoons
- 33 grice flour
3.5 tablespoons
- 33 gcorn flour
3.5 tablespoons
- ½ tspbaking powder
- 1 tspcinnamon
- 1 tspginger
ground
- 1 tbspcocoa powder
- 60 gapplesauce
from baked apples
- 2½ tbspsyrup
Jerusalem artichoke, agave, maple or honey
- 1 tbspvegetable oil
- 50 gdark chocolate
melted
Instructions
Whisk 33g each of chickpea, rice and corn flour with 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger and 1 tablespoon cocoa.
Bake a few apples in the oven until soft and blend to yield 60g applesauce.
Stir the applesauce with 2.5 tablespoons syrup and 1 tablespoon oil, then fold in 50g melted dark chocolate.
Combine wet and dry mixtures into a dough, dust with a little rice flour and roll out to 2-3mm thick.
Cut with Christmas cookie cutters and bake at 180°C for until set.
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