Holiday Baking : Glazed Gluten Free Gingerbread
Holiday baking season is here. This recipe will make your house smell AMAZING. And the cookies are so tasty, even without the glaze. I go for oatmeal flour (which I make myself, easy with a food processor) and skip the butter in lieu of oil. These do require time in the fridge for the dough to set. This is also a great way to use up any pumpkin pie spice you have lingering. This is also a great way to use up that oatmeal! I use speculoos spice (pain dβepices/gingerbread) that is sold in supermarkets, but you can also make your own here. Happy Baking!
Makes about 3 dozen cookies
Ingredients
2 cups (170g) oatmeal (you can use the old fashioned or the rolled style) *
1 and 1/2 cups (150g) oatmeal flour (simply blend the oatmeal in a food processor until it is flour texture)
1 teaspoon baking soda
big pinch of sea salt
3 teaspoons gingerbread/pumpkin pie/pain dβepices/speculoos spice mix
12 Tablespoons of sunflower or vegetable oil
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, beaten
1/4 cup (60ml) unsulphured or dark molasses
Glaze: 3 Tablespoons powdered sugar + 1 Tablespoon Vanilla extract + 2 Tablespoons Cream cheese
Directions
*If you are using the old fashioned oats - you will need to break this up a bit in the food processor. If you used rolled, you are ready to go from the start!
Mix the oatmeal, oatmeal flour, baking soda, salt and spice mix in a bowl. In a separate bowl mix the sugars and oil first, then add the beaten egg and the molasses. Combine the wet and dry ingredients: the batter will be thick. Cover and put in the fridge for at least 3 hours - better overnight.
Preheat oven to 175C/350F. Scoop out heaping tablespoons (do this when the dough is a bit cold so you can roll into a ball) and give a bit of room as they do spread. For soft cookies - 12-13 minutes. For harder cookies - 14-15 minutes. Either way, they will need to cool! These do not become rock hard like typical gingerbread because of the oil in the mix.
Make the glaze as the cookies cool - it will be more like a paste. If you want a more liquid glaze add a tablespoon of milk. Dip as you see fit or spread. Let this set, or not, you can eat right awayβ¦.BUT if you want to transport, you need to wait at least 2 hours for the icing to fully set. Done.