- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
- Jump to recipe
Recipe characteristics
- Quick and easy to make
- Perfect as a healthy snack or a light sweet treat
- Nutty flavor with a pleasant crisp texture
- Dietary: vegan, gluten-free, and soy-free
Notes on ingredients
- Oat flour: Adds a tender texture and mild flavor while contributing fiber. For celiac disease or severe gluten sensitivity, use certified gluten-free oat flour to avoid cross-contamination.
- White rice flour: A light, neutral gluten-free flour that helps structure the cookies. Buy certified gluten-free if needed for medical reasons.
- Finely ground almonds: Almond meal provides a rich, nutty base and contributes to the cookie’s texture.
- Potato starch: A pure starch that improves crispness and gives a delicate finish to the cookies. Naturally gluten-free.
- Coconut sugar: For a less caramel-forward option you can substitute brown sugar, date sugar, or regular white sugar.
- Coconut oil: Adds moisture and a subtle richness to the dough.
- Aquafaba: The thick liquid from cooked or canned chickpeas; it acts as an egg replacer. If you prefer, use soy milk as a substitute.
- Gingerbread spice mix: Use pumpkin pie spice or simply cinnamon if you don’t have the blend on hand.
How to make it
Step 1
Preheat the oven to 180 °C (350 °F). Line a baking sheet with non-stick baking paper.
Step 2
In a large bowl, whisk together white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice (optional), and baking powder until evenly combined.
Step 3
Add melted coconut oil and aquafaba to the dry ingredients. Use a hand mixer to combine briefly (10–15 seconds). The dough may look crumbly at first—use your hands to bring it together until it starts to hold.
Step 4
Divide the dough into 12 equal portions and roll each into a ball without flattening.
Step 5
Place the balls on the prepared baking sheet, spacing them slightly so they can spread. Bake for about 20–22 minutes, until set and lightly golden.
Step 6
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack. They will firm up as they cool.
Serving suggestion
Optionally dust the cooled cookies with powdered xylitol or another fine sweetener before serving.
Storing
Keep leftover cookies in an airtight container at room temperature for several days.
If you enjoyed this recipe, try these favorites:
- Gluten-Free Almond Star Cookies
- Gluten-Free Coconut Jam Cookies
- Chickpea Chocolate Hazelnut Cookies
- Teff Tigernut Flour Cookies
- Teff Chocolate Hazelnut Cookies
Thank you for stopping by! If you try this recipe, please let us know in the comments section. Your feedback means a lot. If you post on Instagram, tag @alltheworldisgreen so we can see your remakes.
Gluten-Free Gingerbread Cookies
Nensi Beram
Ingredients
- 70 g white rice flour
- 70 g oat flour
- 70 g finely ground almonds
- 20 g potato starch
- 60-70 g coconut sugar
- 1 teaspoon gingerbread spice mix
- 1 heaped teaspoon baking powder
- 60 ml coconut oil
- 50 ml aquafaba you can sub it with 40 ml soy milk
Instructions
-
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
-
Combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice (optional), and baking powder in a large bowl.
-
Stir in melted coconut oil and aquafaba. Mix briefly with a hand mixer, then use your hands to form the dough if it remains crumbly.
-
Shape the mixture into 12 balls, keeping them rounded rather than flattened.
-
Arrange the balls on the baking sheet with space between each. Bake about 20–22 minutes until set.
-
Cool briefly on the sheet, then transfer to a rack to finish cooling. Cookies will crisp as they cool.
Serving suggestion
-
Optionally sprinkle with powdered xylitol before serving.
Storing
-
Store any leftovers in an airtight container at room temperature.
Nutrition facts
* Nutritional information is calculated automatically and is an estimate.