This is my personal recipe for the delicious puerquito style gingerbread cookies that I always make around the holiday season.
Dry ingredients:
- 1 cup cassava flour
- 1/2 cup oat flour
- 3/4 tsp xantham gum
- 1/4 cup brown sugar (or coconut sugar)
- 1 tsp ginger powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp nutmeg (or allspice or ground cloves)
Wet ingredients:
- 1 egg (+ 1 egg for egg wash)
- 1/3 cup coconut oil (or ghee/butter)
- 1/4 cup molasses
- 1 tbsp honey
- 1/2 tsp vanilla
- Preheat oven to 350 F and line a tray with parchment paper.
- Place dry ingredients in a bowl and mix.
- Place wet ingredients in another bowl and mix. Make sure your oil/ghee is melted.
- Mix wet and dry ingredients together in one of the bowls with a spatula until you have a formed dough.
- Use plastic wrap or parchment paper to roll the dough into a flat rectangle (sandwich dough between parchment paper and roll with a rolling pin).
- Use a cookie cutter to cut our your shapes (puerquitos or gingerbread men).
- Brush the cookies with egg wash and place in the oven for 9-10 minutes. Let them cook on the tray when you take them out of the oven.
Nutritional Facts (1 gingerbread cookie):
- Carbs: 28g
- Calories: 200
- Protein: 4.5g
- Fat 10g (coconut oil, mostly medium chain fatty acids)
- Fiber: 5g
- Sodium: 90mg
