Gluten Free Ginger Cookies

Gluten Free Ginger Cookies (low glycemic), about 150-200 calories each




Gingerbread cookies are not only good for your tummy, but also good for the soul, especially around the holidays. This version should be even easier on your tummy and easy on the blood sugar as well. Enjoy!

1/2 cup softened butter (dairy free butter or coconut oil if you are trying to be dairy free)
1/4 cup HEB Organics Sweetener or 1/2 cup sugar or 1:1 stevia blend
3 tbsp aquafaba (chick pea brine- the liquid from a can of chick peas) or 1 egg
3 Tbsp molasses
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt

1 tsp baking soda
1 2/3 cup gluten free flour blend (I used 1 cup brown rice flour, 2/3 cup coconut flour and 2 tsp xantham gum)
2/3 cup almond flour
1/3 cup corn starch

Preheat oven to 375

1. Put soft butter into a large mixing bowl and beat butter until creamy and smooth, about 1 minute.
2. Add sweetener and mix on medium speed until fluffy, about another minute. Add in aquafaba (or egg) and molasses and mix well again. 
3. Add baking soda, ginger, nutmeg and sea salt and blend to combine. Then add gluten free flour blend, almond flour and corn starch and mix on low until combined. 
4. The dough should be thick and almost difficult to mix at this point. Press together into a moldable dough ball, wrap with plastic wrap and put in refrigerator for 30 minutes
5. Roll cookies into 1 inch balls. and press flat onto a cookie sheet. 
6. Bake for 10-11 minutes. Let cool completely before enjoying.