Baby Led Weaning Grain Free Gingerbread Cookies
One of the biggest requests on Baby Led Feeding is for gluten-free baby recipe, so I decided why not make a gluten-free gingerbread cookie recipe. This is honestly one of the easiest and most delicious recipes ever and I see a lot more cookies in my future 🙂
The base cookie part uses only 3 ingredients and you probably already have them in your cupboards so no excuses. I used ground oats for my version and they are yummy! Just take the oats and place in a blender. Blend until they turn into a super fine powder and voila that is it!
Mix together the peanut butter and maple syrup until it turns into a smooth paste then slowly add the flour and spices. Ground clove and nutmeg are both really strong so only use the recommended 1/4 teaspoon as per the recipe. When mixed with cinnamon and ground ginger your kitchen will simply smell like Christmas!
Parchment paper is your friend when it comes to this recipe. I place a sheet onto a baking tray, then roll out the dough on the tray and cut into shapes. It not only makes less of a mess but it is so easy to do it this way too. You will never look back I promise! I used regular cutters here, but cookies stamps work amazing on gingerbread dough. How cute are these cookie stamps!!?!?! I’ll be adding them to my Christmas list this year!
Serve these cookies with vegan gingerbread hot chocolate, warm milk or just gobble gobble gobble all on their own.
For more healthier cookie recipe check out these:
Healthy Snacks
Happy Cookies (I mean cooking)
Aileen xoxoxo
P.S…definitely make this recipe with your little ones, they will love it!
Baby Led Weaning Grain Free Gingerbread Cookies
Prep time
10 minutes
Cook time
20 minutes
Servings
30 cookies
Ingredients
220g (1 cup) peanut butter
4 tablespoons (1/4 cup) maple syrup
120g almond flour (you can also use plain flour, buckwheat flour or ground oats)
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Method
- Pre-heat oven to 180ºC.
- Add the peanut butter and maple syrup to a mixing bowl and stir well, then add the spices and flour and mix well until it forms a dough.
- Place the dough onto a sheet of parchment paper, then using a rolling pin, roll until the dough is about 10mm thick.
- Use a gingerbread man cookie cutter to cut out the shapes, then place onto a baking tray lined with parchment paper.
- Bake in the oven for 20 minutes then leave to cool fully before touching.
- Store in an airtight container for 1 week
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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