Ginger and cinnamon cookies {gluten free}

Ginger and cinnamon cookies, with cane honey and a dash of coconut, made from 3 gluten-free flours (rice, corn and almond). Crunchy, very aromatic and delicious, you will not be able to stop eating it. As you can see, this cookies are perfect to serves with tea or coffee.

Ginger and cinnamon cookies {gluten free}

As you will see below, this cookie recipe is very easy, and besides we will only use our hands to knead it. Therefore it is perfect for children to help us make it. Also, on this occasion, I have used animal cutters to give them an autumnal touch.

Ingredients for gluten free ginger and cinnamon cookies:

  • 125 g rice flour
  • 100 g cornstarch
  • 75 g almond flour or almond with skin ground
  • 1 egg
  • 50 g cane honey
  • 75 g cold unsalted butter
  • 25 g brown sugar
  • 55 g white sugar
  • 1 teaspoon ginger powder
  • 1 teaspoon ground cinnamon
  • 3 tablespoons grated coconut
  • ¼ teaspoon salt

How to make gluten free ginger and cinnamon cookies

First, mix the flours, the cinnamon, the ginger and the salt.

In another bowl, and with our hands, mix the two sugars with the butter (cut into pieces) until they are mixed.

Next, add the honey, the egg, half of the mixture of flours and knead with your hands only until mixed; add all the flour and knead with the hands, the shortest possible time, until obtaining a homogeneous dough.

Gluten free cookie dough

At this point, the heat of the hands may have melted the butter dough excessively (that’s why we should try to knead the shortest possible time), so don’t worry if you have a sticky dough. Make a ball with the cookie dough, wrap it in cling film and let it rest in the fridge for 1 hour.

After this time, stretch it with an adjustable roller until the desired thickness is reached (I recommend you to make it thiny to make them crisper). Cut it with a cookie cutter.

Place the cookies, separated from each other, in a baking sheet covered with baking paper and bake it 10 minutes in the oven preheated to 180 °C. Remember that the baking time can changes depending on the thickness and size of the cookies. We will know when cookies are ready when it have a beautiful golden tone.

Finally, let them cool on a grid before we can enjoy them.

Conservation:

Until to 2 weeks in a metal cookie case or in an airtight container.

Ginger and cinnamon cookies {gluten free}

Isn’t yummy?
Taste it and share your foodie experience!

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  • 3 Comment

    1. meraviglioso messo su, molto istruttiva. Mi chiedo perché gli specialisti opposti
      questo settore non capisco questo. È necessario continuare la scrittura.
      Sono sicuro, hai base di un enorme lettori già!

    2. Hola! En que momento añades el Coco.
      En los ingredientes viene, pero luego en la preparación no lo mencionas.
      Gracias.

      1. Hola, ahora lo modifico, gracias por avisarme. Al principio, con la harina y los ingredientes secos.
        Muaaks