Healthy Gingerbread Cookies (SOFT and CHEWY - Gluten Free, No Butter)
Healthy Gingerbread Cookies
Today I'm going to show you how to make gingerbread cookies without molasses.
These healthier gingerbread cookies have no sugar, no white flour and no butter.
They're more nutritious than regular Christmas cookies, and you can enjoy these without feeling guilty.
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This is why you'll love these gingerbread man cookies:
They're soft in the center, but crispy on the edges.
They're packed with holiday spices.
They're great recipe to make with your family.
They're gluten free and almost vegan.
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GINGERBREAD COOKIE RECIPE
(makes 12 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 egg
NUTRITIONAL INFO (per cookie):
97 calories, fat 1.4g, carb 18.4g, protein 2.5g
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
Enjoy!
#231 | Vlogmas Day 18 | Christmas Cookies | Great Value Gingerbread Cookie Mix
Happy Holidays! Today we are making MORE christmas cookies ... however, these cookies are not to share with friends and family (sorry!). If you know me, you know I am a huge gingerbread anything fan. So we will gobble these cookies up probably in the next day or so. As always, thank you for watching ????
Link to the Great Value Gingerbread Cookie Mix I used:
Chewy Gingerbread Cookies:
1 pkg GV Gingerbread Cookie Mix
1 stick (1/2 cup) softened butter
1 egg
Combine all ingredients in a bowl, and work until a dough forms.
Scoop dough by the tablespoon onto a prepared cookie sheet. Bake in a preheated 350F oven for 10-12 minutes. Cool for five minutes and transfer to a cookie sheet.
Vanilla Glaze:
1 cup of powdered sugar
1 teaspoon vanilla extract
2-4 Tablespoons of Milk (cream or half & half)
Food coloring, optional
Sprinkles, optional
Combine the sugar, vanilla, and milk in a bowl and whisk until the lumps are out and the desired consistency is achieved. Dip cooled cookies into icing, and drain on a wired wrack. Decorate and enjoy!
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Frosting recipe:
2 cups powdered sugar
3 ½ tbsp plant milk
4 tsp golden corn syrup
In a small bowl, beat together the powdered sugar and plant milk until smooth.
Add the corn syrup and continue beating until thick and glossy.
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#vegan
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Gingerbread Cookies Recipe
Gingerbread Cookies are some of the favorite cookies to be prepared for Christmas. The spices used and molasses give an amazing flavor and the aroma while baking is amazing. Kids really enjoy making them during the holiday season.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 3 dozen cookies
2 1/2 cups (315g) flour
1/3 cup (75g) dark brown sugar
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1 tsp (6g) baking soda
1/2 cup (113g) butter, room temperature
1/3 cup (100g) molasses
1 egg
Sugar Icing
1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) lemon juice or milk
1. In a large bowl whisk dry ingredients together: flour, salt, spices and baking soda.
2. In another bowl cream butter with sugar. Add the egg and molasses and mix well.
3. Incorporate dry ingredients to the butter mixture and stir until the dough comes together. Divide the dough in two discs and cover each with plastic wrap and refrigerate for at least 1 hour up to 3 days.
4. Roll the dough between two layers of plastic wrap, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
5. Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
6. Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies onto the prepared baking sheets, leaving a little space between them.
7. Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow to set.
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ROLL OUT THE DOUGH for this soft + chewy Gingerbread Cookies Recipe
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LEARN HOW TO MAKE EASY SOFT AND CHEWY GINGERBREAD MEN COOKIES FOR CHRISTMAS!
LAY HO LAY HO (how's it going in Cantonese), or should I say HO HO HO! The holidays will hit the ground running with this tasty holiday recipe. Join me in this episode and learn how to make an easy gingerbread man cookies recipe just in time for Christmas!
Gingerbread Cookie Ingredients:
3 cups all purpose flour (525g)*
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 stick room temperature plantbased butter (115g)
1/2 tsp vanilla extract
1/2 cup blackstrap molasses
1/4 cup maple syrup
3/4 cups brown sugar
2 tbsp coconut or almond milk
Icing Ingredients:
1 cup Organic icing sugar
1 tbsp+ coconut or almond milk
splash of vanilla
Directions:
1. Sift the dry gingerbread cookie ingredients (minus the brown sugar) into a large mixing bowl. Then, whisk to combine
2. In another mixing bowl, vigorously whisk together the wet ingredients including the brown sugar
3. Use a spatula to combine the wet and dry mixtures together to form a dough. Then, use your hands to knead the dough into a ball. It should not be sticky and should have a play-dough like texture
4. Cover and let the dough chill in the fridge for about 30min
5. Lightly flour a work surface and divide the ball into 3 portions. Roll the dough into a ball, then use a rolling pin to roll into a 1/4 inch thick sheet
6. Use your favourite cookie cutter to cut out the shapes. Then, free the cookies and carefully release them using a spatula
7. Place the cookies onto a baking tray lined with parchment paper. Repeat with the rest of the dough (25-30 cookies)
8. Preheat the oven to 350F. Meanwhile, let the cookies chill in the fridge until the oven is preheated. Then, bake in the oven for 8-10min
9. Allow the cookies to cool for a couple of minutes, then carefully transfer them to a cooking rack. Once fully cooled, transfer the cookies into airtight containers for storage until ready to decorate
10. Make the icing by combining the icing sugar ingredients together. Add more milk if needed but the icing should feel quite thick
11. Transfer the icing to a small bag. Cut a small hole on one corner and let the decorating commence!
*in this episode, we used Bob’s Red Mill unbleached white all purpose flour which weighs a bit more. The 3 cups used in this episode weighed in at about 525g
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Roasted Applesauce:
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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