Share![Likes](/assets/shared/share_icon.svg)
Gingerbread Cookie - Zero gluten and Zero lactose
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
14 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Oat flour110 g
- Rice Flour60 g
- Sweet Sprinkle65 g
- Xanthan Gum1/4 teaspoon
- Brown Sugar40 g
- Salt1/2 coffee spoon
- Chemical Yeast1 teaspoon
- Honey1/4 cup
- Extra virgin coconut oil3 tablespoon
- Warm water3 tablespoon
- Vanilla Essence1 teaspoon
- Cinnamon Powder to taste
- Nutmeg to taste
- Grated Ginger to taste
- In a bowl add all the dry ingredients and mix well.
- After mixing add the honey, coconut oil, water, vanilla and ginger.
- With a spatula, keep mixing, at first the dough crumbles, then start kneading with your hand, until it is very firm;
- Put a plastic over it and let it rest in the fridge for like 30 minutes;
- Place the dough between a plastic and open it with a roll, make the shape of your preference and take it to the preheated oven at 200 degrees for approximately 20 minutes.
- OBS.: you can substitute coconut oil for butter. To decorate I used food ink pens.
Did you like this recipe?
You may also like
gluten free lemon cake
Grandma Dalva's homemade cookie
By
Garlic and curd cheese sticks
Omelet with cheese and egg