Best 5 Gluten Free Gingerbread Drops Recipes
Are you looking for a delicious and festive holiday treat that is also gluten-free? Look no further than these gingerbread drops! These soft and chewy cookies are packed with warm spices and have a perfectly crisp exterior. They're the perfect addition to any holiday cookie plate or party spread and are sure to be a hit with family and friends of all ages.
Here are our top 5 tried and tested recipes!
GLUTEN FREE GINGERBREAD DROPS
These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners.
Provided by sueb
Categories Drop Cookies
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
- Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.
Nutrition Facts : Calories 77.6 calories, Carbohydrate 14.6 g, Fat 1.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 90.5 mg, Sugar 5.5 g
GLUTEN-FREE GINGERBREAD LOAVES
I only cook and bake gluten-free foods, and when I give these molasses-spiked loaves to friends, no one can taste the difference. -Erin Mendelssohn, La Quinta, California
Provided by Taste of Home
Time 55m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 11
Steps:
- In a small bowl, combine molasses and boiling water; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs. Gradually add molasses mixture. Combine the flour, xanthan gum, ginger, baking powder, baking soda and salt; gradually add to creamed mixture., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 170 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 176mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GLUTEN-FREE GINGERBREAD
Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree
Provided by Liberty Mendez
Time 35m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
- Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
- Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs
Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium
GLUTEN-FREE GINGERBREAD COOKIES
Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.
Provided by TheSource
Categories Drop Cookies
Time 10m
Yield 60 small cookies
Number Of Ingredients 9
Steps:
- With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
- Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
- Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.
Nutrition Facts : Calories 35.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 19, Carbohydrate 4.9, Sugar 4.2, Protein 0.7
GLUTEN FREE GINGERBREAD DROPS
These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners.
Provided by sueb
Categories Drop Cookies
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
- Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.
Nutrition Facts : Calories 77.6 calories, Carbohydrate 14.6 g, Fat 1.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 90.5 mg, Sugar 5.5 g
Tips:
- Use almond flour and coconut flour for a gluten-free and grain-free option.
- Add a teaspoon of ground cloves for a more traditional gingerbread flavor.
- Use unsweetened applesauce to keep the gingerbread drops moist and flavorful.
- Feel free to add chopped nuts, dried fruits, or spices to your liking.
- Bake the gingerbread drops until they are just set in the center, about 10-12 minutes.
- Let the gingerbread drops cool completely before storing them in an airtight container.
Conclusion:
These gluten-free gingerbread drops are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for holiday parties, potlucks, or simply as a sweet snack. With their chewy texture and warm, spicy flavor, these gingerbread drops are sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
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