How to make healthy gingerbread cookies
Gingerbread cookies are very tasty and aromatic. When we prepare them, they quickly fill the home with the classic aromas of winter and Christmas.
However, although all of the above sounds charming, some of us cannot afford to eat these sweets for various reasons, since they contain many fats, sugars and / or gluten. If this is your case, don’t be discouraged, in a HOWTO we show you how to make healthy gingerbread cookies for you to enjoy with your loved ones at Christmas and throughout the year.
This healthy gingerbread cookies recipe contains healthy ingredients that enhance the qualities of ginger. In this sense, it is interesting to mention that this root has the following benefits: it regulates blood sugar levels, improves digestion, accelerates metabolism, you have anti-inflammatory effects, reduces “bad” cholesterol, causes a feeling of satiety, among other benefits.
1 hour – Low difficulty
Liquid or wet products
Steps to follow:
- Preheat the oven to 180 °C. Have it ready at least 10 or 20 minutes before introducing the gluten-free gingerbread cookies.
- Sift the dry ingredients. Once the flour and spices have been sifted, mix them very well and reserve.
- Prepare the white beans. Don’t add any dressing or salt. Once ready, crush the beans until you get a paste. Once cooked, drain them and chop them. You can crush them with a potato tread or grind them in the blender until they are reduced to a puree.
- Pour the liquid ingredients into a bowl. Mix the beans, butter and egg until they are completely integrated.
- Add the sweeteners. Use any of your preference or those suggested in this sugar-free gingerbread cookies recipe. For example, a syrup or a homemade date cream work very well.
- Incorporate the liquid ingredients on the dry ones. Do it little by little and in batches. Stir very well and completely integrate the ingredients before adding the next batch.
- The moment you feel that you can’t stir anymore with the spatula or wooden spoon, knead with your hands. Add a little more flour if you think it necessary, but it is advisable to let it rest for a while and knead again to avoid adding extra flour. The dough will be ready the moment you achieve a soft, consistent, and non-sticky texture.
- Form a ball and cut it in half. This way, you can flatten the dough more comfortably.
- Wrap the balls in film separately. Let them rest in the refrigerator for 1 hour.
- After the rest time, place a sheet of vegetable paper on a very clean surface. On top of that, deposit one of the dough balls and cover it with another sheet of vegetable paper. This way, you don’t need to put more flour on the table.
- Flatten the ball with a roller (stick). Do it until the dough reaches 1/2 centimeter thick.
- Stretch the other part of the dough by repeating the previous two steps.
- Refrigerate the dough of the gluten-free gingerbread cookies for 30 minutes. Place it on a tray and put it in the refrigerator without removing the leaves of vegetable paper. Another option is to put it in the freezer for 15 minutes.
- Use a pasta cutter to model the easy gingerbread cookies. Have one or more cookie cutters with Christmas motifs on hand. Once the cooling time has passed, put the dough on the work surface and remove only the paper above.
Proceed to cut the dough and, once the work is finished, remove the excess dough and reserve it in the refrigerator (wrapped in film). Another method would be to place the dough directly on the tray without removing the paper and cut the figures there.
- Place the Christmas gingerbread cookies on a baking sheet. Transfer them very carefully, to the tray, without removing the vegetable paper. Take advantage of it to make your work easier. Flatten the reserved dough and repeat the entire previous process.
- Bake at 175-180 °C for 9-15 minutes. Place the gingerbread and oatmeal cookies in the middle of the oven with heat up and down.
- Check that the ginger and cinnamon cookies are ready. If the edges look golden, you can take them out of the oven. Don’t worry if the cookies are still a little soft, when they cool down they will harden.
- Garnish your cookies with melted chocolate in a water bath or microwave. For this, help yourself with a sleeve, a vegetable paper cone or a toothpick.
- The cookies are best stored in a metal box.
- You can substitute butter with pulse butter, coconut oil, applesauce or plum, canola oil, yogurt, etc.
- You can replace oatmeal with spelt flour, whole wheat flour, among others.
- You can replace the egg with apple or banana puree, flaxseed, chia seeds, nut butter, etc.
- If you don’t have baking paper, grease the tray with oil.
- You can subtract 50 gr from the flour and replace them 50 gr of crushed nuts.