I love Christmas and I love Advent and of course I also love … Christmas cookies. :-)
During the last couple days I was baking with my kids and these ginger cinnamon cookies are one of our favorites. And since I was asked for the recipe a couple times already I will be sharing it here and now. Lucky you. ;-)
Ginger Cinnamon Cookies
*gluten-free *refined-sugar free
(If you would love to save and print the pdf of this recipe, please keep scrolling.)
3/4 cup butter softened
1/2 cup coconut sugar (granulated)
1/2 cup palm sugar
1/2 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
2 1/4 cups gluten-free flour mix
1/2 cup chocolate chips – or more ;-)
1. Stir together flour, baking soda, ginger, cinnamon and salt.
2. In another bowl beat butter and sugar together until soft and fluffy. (If your sugar is in pressed form – “cakes of sugar” – chop or grind finely before adding to the butter.)
3. Add egg and vanilla to butter mixture.
4. Add flour mix to butter mix and stir together.
5. Add chocolate chips and stir until well incorporated.
6. Chill about 1 hour.
7. Preheat oven to 350F. Roll dough to 1/4inch thickness. Cut out cookies.
8. Bake 10-12 minutes or until slightly browned.
Tips and alternative suggestions:
In this recipe I use a mixture out of granulated coconut sugar and pressed palm sugar (sugar cakes). As the palm sugar is pressed I simply use a knife to cut it into small pieces – kinda like cutting up chocolate – and measure it then. Once I mix it together with the butter I mix it really long – so it starts “blending” a little. It does not dissolve completely though. But my kids totally love the tiny caramelized sugar blobs in the cookies, so it does not really matter. :-)
You can also make the cookies just using granulated palm sugar or brown sugar.
We make our own vanilla extract out of used vanilla pods. Kinda like recycling. ;-) You can also simply scratch out a vanilla pod or use vanilla sugar.
-gluten-free flour mix:
We mix our own blend: 600g rice flour, 250g potato flour, 150g tapioca starch, 2 tsp carob gum, 4 tsp psyllium husk
I try to use chocolate that has no refined sugar added to it (and no milk for that matter). Here in Germany that is not easy. I do order online or buy raw chocolate. But for baking I sometimes also buy really dark chocolate that has only very little sugar added to it and I prefer the ones that use raw cane sugar. I do not usually like eating really dark chocolate but in the already sweet cookies it does blend in nicely. As those chocolates come in bars I just chop them up in small pieces. Done.
Just right-click, choose save-as, save – print – done. :-)