Gingerbread cookies, gluten free, sugar free, lactose free and vegan!

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In Belgium, gingerbread cookies (better known as speculoos) are all the rage in Christmas time. With Saint Nick's children day (on December 6), where children are supposed to leave him some speculoos by the chimney so he can have a bite to eat while he leaves the presents, the start of December is the start of speculoos season! The rest of the year, speculoos are mostly offered with coffee or tea at coffee places.

I discovered these delicious and spicy cookies the very first time I came to Belgium, some 17 years ago... They've been part of my biscuit regulars ever since. I can't live without them! At least until I wasn't allowed to eat them anymore because of my food restrictions... But that was until two days ago!

I wanted to try out a new recipe for gingerbread cookies that would be gluten, lactose and sugar free. They also happen to be vegan, so that's also nice. And I loved them! They have nothing to envy to their sugary and gluten packed counter-parts.

Try them out!

Ingredients (for about 30 cookies)

150g rice flour
30g almond flour
60g arrow-root or corn starch
120g powdered xylitol
100g odorless coconut oil
1tsp baking soda
1tsp guar gum
1Tbsp gingerbread spice mix (cinnamon, ground ginger, nutmeg, allspice, ground cloves)
1tsp cinnamon
1tsp ground ginger
1/2tsp ground nutmeg
1 pinch of salt


Preheat the oven at 180°C.
Mix all dry ingredients together and add melted coconut oil.
Combine well and put in the fridge for less than 10mn, you don't want it to be hard just to have a firm and soft texture.
Place the dough between two sheets of baking paper and roll with a rolling pin until you get a thickness of more or less 5mm.
Form the shapes you like and bake in the oven for 15-20mn.
Let them cool. Eat. With a nice cup of tea... or a big glass of cold milk...


How do you like to eat your cookies? Do you have any special habit? Let me know in the comments below.

Bon appétit!

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