Author Notes
These easy to make gingerbread cookies are perfect for xmas season! The peanut butter filling makes them even more yummi! Gluten, dairy and egg free recipe! —Joana
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Ingredients
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1/2 cup
warm water
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2 tablespoons
chia seeds
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1/2 cup
dark muscovado sugar
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2 tablespoons
coconut oil
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3 tablespoons
ground ginger
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1 tablespoon
cinnamon, more to sprinkle
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1 cup
buckwheat flour
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1 cup
brown rice flour
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peanut butter for filling (or dark chocolate spread)
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Shredded coconut to sprinkle (optional)
Directions
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Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
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Combine chia seeds and warm water and allow to sit for about 5 minutes.
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In a large bowl combine chia seeds and water, sugar, oil, ginger, cinammon and mix thoroughly.
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Slowly add the flours until well incorporated.
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With your hands create little balls with the dough and place them in the baking tray.
Use your thumb to press in the dough and make a little hole halfway into the cookie.
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Bake for 20 minute.
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While the cookies are still hot, fill them in with peanut butter (or chocolate spread), in order for it to melt.
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Sprinkle with cinnamon and/or shredded coconut (optional)
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