Gluten Free Soft Gingerbread Cookies

13 Dec

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So tonight I wanted ginger bread.  Badly.  Why?   I haven’t a clue.  I don’t normally like it because it’s so dense.  But…I wanted to try to make a cookie I could eat and not feel guilty about.  I have to say the resulting cookie is gluten free and delicious.  I haven’t had one cool yet.  Lol.

2 cups oat flour

3/4 cup almond meal (I threw almonds in my magic bullet til they were ground fine…gosh I love that thing.  You can buy almond meal, which is blanched skinless almonds, but 13 oz of organic raw almonds were 5.99 at my grocery store.  16 0z of almond meal was 11.99.  Yup…I’ll do it at home)

1  tsp baking soda

1/4 tsp salt

3 tsp fresh grated ginger

1  1/2 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp allspice

10 packets Stevia in the Raw

1/2 cup pureed prunes (prunes and water til it looks like baby food…about one part prune to water…again magic bullet) or prune baby food

1/4 cup honey

1/4 cup molasses

1/4 cup light smart balance margarine, softened

1 egg

Preheat the oven to 350. C ombine wet and dry ingredients in two separate bowls.  The dry doesn’t have any flour and almond meal has oils in it, so it does not sift but it does mix well.  When both are well blended, combine wet and dry.  This dough is very wet…I’m actually thinking you could make a nice bread out of it.  It bakes up soft and cake-y due to the lack of fats.  It’s super moist and delicious.  Drop the dough by rounded tablespoon onto a cookie sheet prepped with cooking spray.  Be sure to leave room for them to spread and rise.  Bake at 350 for 10 minutes.  Aim for 24 cookies.

While this recipe is not sweetener-free, molasses is a great natural source of iron.  And it’s very reduced in sweetners as opposed to a regular cookie.  I loved these.  The almond meal adds a depth to the flavor of the cookie, and almost makes me want to experiment with making these into bars…throw in some shredded coconut, slivered almonds, orange extract and zest, chia seeds, and maybe some chopped dates…mmmmmm.  Gotta try that next!  But first…I gotta try another cookie 🙂

24 cookies: 115 calories per cookie, 3 grams of fat per cookie.  Because of the oat and almond flour, these are loaded with protein and fiber.  The addition of prunes adds potassium, as well as more fiber.    Molasses is a great source of iron.  Yes, they are still cookies.  But they are a better, healthier option with lots of nutrients.


One Response to “Gluten Free Soft Gingerbread Cookies”

  1. fakecaker December 14, 2011 at 3:59 AM #

    An update…Mini-Me ate a cookie, dunked it in milk, finished both the milk AND the cookie, then said “thank you,” and proclaimed it to be delicious *faint*

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