New recipe – Chewy gingerbread cookies
Author: Dr. Michelle Durkin on 10 December 2019
In my family we try and keep the Christmas baking gluten-free because gluten containing foods can flare up my dad's asthma (if you are unsure about whether you should break up with gluten read my previous article on this topic).
I'm also always on the lookout for recipes that will help my patients who have the same intolerances.
Just in time for Christmas, here is a cookie recipe that is gluten-free and dairy-free.
Chewy Gingerbread Cookies
Now I would love to hear from you! Do you have a Christmas recipe that is food allergy friendly? Leave a comment below and I'll be back next week with another edition of Doctor as Teacher Tuesday!
- Michelle Durkin
- 10 December 2019
- 6:00 am
- 7 comments
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7 Replies to “New recipe – Chewy gingerbread cookies”
HI Michelle ,
What can be used instead of Almond flour and not spoil the cookies?
I was thinking of making these ginger cookies for my husband as he is gluten intolerant and loves ginger cookies. He however loves crunchy cookies, if I baked them a little longer would they become crunchy?
You could try gluten-free flour but I can’t guarantee they will turn out.
I’m not sure Karen. It might be hard to get them crunchy enough without burning them.
I made them (I am not much of a baker) and they turned out great!
I made the gingerbread cookies just as instructed but mine came out very runny. I just put1 teaspoon full per cookie on the cookie sheet and they spread into 1 big cookie. What did I do wrong. Loved the taste. Didn’t love 1 thin large cookie. Please help!!!!
I can’t say for sure but if they turned out runny you will probably need to increase the amount of dry ingredients you were using eg. the coconut flour and/or almond flour. Please remember the note on the recipe that if you were not using Bob’s Red Mill coconut flour the recipe may not turn out the same.