GLUTEN FREE GINGERBREAD COOKIES
A naturally gluten free recipe for these cute gingerbread men cookies!
Oat flour (to obtain it, simply grind some oat flakes)
Cinnamon, nutmeg and ginger powder
Oil (I've used seeds oil)
Raw brown sugar
Approximately ¼ of a teaspoon
For the royal icing (optional) - these quantities decorate approximately 60 cookies
Egg white (approximately 35 gr)
Food coloring (optional)
First, if you don't have oat flour, grind some oat flakes until you get a
Add the cornstarch and the spices to the oat flour and set aside.
Using a small food processor, blend oil and water (the water has to be
). They will emulsify.
Add egg, sugar, agave syrup and salt, then pulse until you obtain a creamy mixture.
Now add the wet ingredients to the flour mixture and stir with your hands until you get a nice and smooth cookie dough.
Wrap the dough in plastic wrap and refrigerate for
30 minutes (I refrigerated for 4 hours)
When you're ready to bake, preheat the oven at 175°C/350°F.
On a floured surface roll the dough ¼-inch thick, use parchment paper to help yourself rolling it. (and flour the dough with some more cornstarch, so it won't stick)
Use a gingerbread man cookie cutter to cut out the cookies and transfer them to a baking sheet.
Bake for approximately 23 minutes or until golden brown.
Let cookies cool on the tray, then transfer them to a cooling rack to cool completely.
These cookies surprised me!!! They lasted 7 days into an airtight container (I made these last week and ate the last one yesterday;))
To make the icing:
Using a hand mixer, whisk the egg white + lemon juice until fluffy, add the icing sugar and beat until it gets shiny like a meringue.
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