If someone told me that I would need just one attempt to make this recipe, but I’d need to make it 4 more times to take pictures, I wouldn’t believe it! And that’s because little and big hands couldn’t hold back. For Dad, it righteously takes the seat right next to our cake as his favourite recipe, while the little hands kept asking for “cookies!” We’re talking about the gingerbread cookies which became more baby-friendly, gluten-free, butter-free, and refined sugar-free, covered with dreamy lemon icing. Aromatic, tasty, full of ginger, delicious, with an amazing cookie texture, festive, addictive, simply amazing ginger cookies that are here to stay! My husband said that he won’t ever get store-bought cookies again, what about you? SEE THE RECIPE, try them out, and write your comments.
What we are going to need
For the gingerbread cookies
- Oat flour. Oat flour is very nutritious, and you won’t even notice its taste in this recipe. If you make your own flour with oat flakes, or if you use whole-grain oat flour, then you’ll need to sift it before adding it to the mixture.
- Corn starch. While corn flour is hydrophilic, so it attracts liquids, corn starch balances things out and creates the correct result.
- Coconut oil. Essentially, it replaces butter. I used it to melt as well as solid, and in both cases, the result was good. It needed more mixing when used in solid form, but if you melt it you need to make sure that you don’t add it warm in the egg, but let it cool down to room temperature. Alternatively, you can add 100% cow butter if you want.
- Eggs. I always choose organic or free-range eggs, and in this recipe, don’t skip leaving it out of the fridge so that it cools down to room temperature before use.
- Petimezi. Traditionally, gingerbreads used molasses as a sweetener, but after I did a poll on my Instagram account, I realized that very few have molasses at home, that’s why I used petimezi. Petimezi is suitable for children over the age of 6 months, just like molasses, but be careful with the quantities. My recipes always have the least amount possible. However, the choice between using petimezi or molasses is yours.
- Spices. Ginger, ginger, and ginger! Oh, sorry, not just that, but also cinnamon, nutmeg, and cloves. If you don’t like ginger’s taste all that much, you can use less, but let me remind you that you’re making ginger cookies!
For the lemon icing
- Coconut sugar. You should be able to find coconut sugar in all grocery stores. What you’ll need to do is grind the sugar through a coffee grinder so that it becomes a powder, like icing sugar. I haven’t tried doing the same in a blender, but I don’t think the result will be the same as when using a coffee grinder.
- Lemon. Squeeze the lemon before adding it to the coconut sugar and be very careful with the quantity. A few more drops and the lemon icing will be ruined, and you’ll need to make it from scratch again.
Tips
- Follow the recipe faithfully, because even a small mistake in the quantities may ruin the result and your gingerbread cookies.
- Pay attention to how long you’ll refrigerate the dough. You shouldn’t keep it in for longer than 30 minutes, and avoid putting it too far inside, or it’ll grow stone hard. If your dough grows too hard to work, leave it out in the fridge for about 5 minutes to soften up, and spread it with the help of a little cornstarch.
- The dough should be smooth and soft when spreading, not breaking apart.
- I don’t suggest using oat flour to spread it as it’s a very moisture-absorbing flour but use cornstarch
- Every oven is different, so adjust the baking time to your own oven. I suggest baking the cookies either in the second to the last rack or in the middle, and not higher.
- The dosages below make a large baking sheet of cookies. I don’t write that in pieces, because depending on the cookie cutters you’ll use, the number will be different. You’ll find a list of all my cutters here.
Are you looking for more baby-friendly recipes? See also:
Delicious, crunchy, gluten-free, and butter-free Christmas ginger cookies!
Mix the oat flour, the corn starch, the baking powder, and the spices in a bowl.
Whisk the egg in another bowl.
Add the petimezi and the coconut oil and mix until homogenous.
Mix the solids and the liquids well until you have a nice, soft dough.
Move the dough to a saran wrap, then move it to the fridge, letting it rest for 20 minutes. Don’t leave it there for more than half an hour.
Preheat the oven at 180°C, set to fan.
Line a large baking sheet with parchment paper.
Move the dough from the saran wrap to parchment paper or a surface covered with corn starch and spread with a rolling pin, until you achieve a thickness of about half a centimetre. Spread a second piece of parchment paper over the dough, or more corn starch.
Using your cookie cutters, cut pieces of the dough and move them to the baking sheet.
Place the baking sheet in the oven in the second from the bottom rack and bake for 12–15 minutes.
After you’ve ground the coconut sugar in a coffee grinder to turn it into “icing” sugar, weigh it in a bowl.
Add the lemon juice and mix. Pay attention to the quantity of the lemon, because if you add less or more the result won’t be correct.
Spread the icing on the cold cookies with a pastry bag or a toothpick and let them dry.
Ingredients
Directions
Mix the oat flour, the corn starch, the baking powder, and the spices in a bowl.
Whisk the egg in another bowl.
Add the petimezi and the coconut oil and mix until homogenous.
Mix the solids and the liquids well until you have a nice, soft dough.
Move the dough to a saran wrap, then move it to the fridge, letting it rest for 20 minutes. Don’t leave it there for more than half an hour.
Preheat the oven at 180°C, set to fan.
Line a large baking sheet with parchment paper.
Move the dough from the saran wrap to parchment paper or a surface covered with corn starch and spread with a rolling pin, until you achieve a thickness of about half a centimetre. Spread a second piece of parchment paper over the dough, or more corn starch.
Using your cookie cutters, cut pieces of the dough and move them to the baking sheet.
Place the baking sheet in the oven in the second from the bottom rack and bake for 12–15 minutes.
After you’ve ground the coconut sugar in a coffee grinder to turn it into “icing” sugar, weigh it in a bowl.
Add the lemon juice and mix. Pay attention to the quantity of the lemon, because if you add less or more the result won’t be correct.
Spread the icing on the cold cookies with a pastry bag or a toothpick and let them dry.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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