Baila Gingerbears!

Do you love gingerbread cookies but deny yourself to avoid the refined sugars, gluten, and dairy?
Well, I've got you covered! Here's a sweet treat to get you through the holidays, that won't leave you feeling bloated or suffering from any unpleasant side-affects. These gingersnaps are gluten free, dairy free, and are made with natural sweetener, making it easy to have more than one ;)

Prep Time: 20 minutes | Bake Time: 10 minutes | Total Time: 30 minutes

Submitted by Lesley Levinski

Ingredients:

  • 1/2 cup coconut sugar, or Swerve, or Xylitol
  • 1/4 cup any nut or seed butter of your choice
  • 1/4 cup molasses
  • 1tbsp of freshly squeezed lemon juice
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 3/4 cup oat flour

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the sugar/sweetener, nut/seed butter, molasses and lemon juice in a bowl. Blend until combined.
  3. Now add the rest of the ingredients and blend to form a dough ball.
  4. Using a rolling pin, roll your dough to 1/4 thick. You will want to ensure your cookies don’t stick to the counter, so use a piece of wax paper dusted with some flour to roll your dough out on.
  5. Here’s the fun part! Cut out your cookies using any cutter of your choice, but if you want to keep it authentic, we chose bears 🙂
  6. Using a spatula, transfer the cookies onto a parchment paper lined baking sheet and bake for 10 minutes or until they are crispy around the edges.
  7. Let the cookies cool once out of the oven.
  8. These delicious treats can be enjoyed just as they are, or choose to fancy them up with some creamed honey or maple spread topped with shredded coconut for more of a polar bear experience 😉

Optional:

Feel free to play around with the cutouts! You may even get your family hooked on a gluten, dairy and refined sugar free gingerbread house!

Notes:

I tried making these cookies with a gluten free flour blend but found that they were a bit too dry. If you are going to use a blend, I suggest starting with 1 1/2 cups of gluten free flour and adding more as required, this is to ensure you end up with the right consistency of a dough ball.

Fitness Studio in Ottawa Valley, Deep River
By
Lesley Levinski

Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.

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