Gluten-Free Gingerbread Cookies
Equipment
- 1 food processor
- 1 cookie cutters
- 1 dehydrator
Ingredients
- 1 cup almonds soaked overnight and rinsed
- 1 cup walnuts soaked overnight and rinsed
- 2 tbsp Chia Gel (see recipe below)
- 1 cup shredded coconut
- 10 drops liquid stevia
- 1 tsp vanilla extract
- 2 1/2 tsp ginger
- ¼ tsp cardamom or nutmeg
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1 pinch sea salt
Chia Gel
- ½ cup chia seed
- 2 1/2 cups water
Instructions
- Combine almonds, walnuts, coconut and Chia Gel with salt and spices in a food processor until well combined.
- Roll or press dough onto non-stick sheets and use cookie cutters to make into desired sizes of gingerbread people.
- Dehydrate at 105°F for a few hours until the cookies are firm enough to remove to mesh sheets.
- Dehydrate another 8 hours or to desired texture.
Chia Gel Instruction
- Put chia and water into a quart sized Mason jar or a glass bowl that can be covered. Shake or mix well.
- Allow to stand at room temperature for 8 hours or overnight or for 12 or more hours in the refrigerator. Store up to a week in the refrigerator.
Notes
(If you don’t have access to a dehydrator, use a convection oven set at 110 degrees.)
Nutrition
Calories: 103kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 13mgPotassium: 94mgFiber: 3gSugar: 2gVitamin A: 3IUVitamin C: 0.2mgCalcium: 46mgIron: 1mg
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