I have always loved ginger biscuits but for some reason have never tried to create a low FODMAP, gluten free, refined sugar free version. That was until now! When is there a better time than Christmas to play around with ginger cookie recipes? This is such a simple, fail-safe recipe and it made my kitchen smell so festive!
Gluten free oat flour is always my chosen flour for cookies as it provides the perfect texture and does not have overpowering flavour making it perfect for subtle flavoured recipes. I did not have 200g which was required for this recipe so added 100g of buckwheat flour and I think it worked perfectly! If you prefer you could use rice flour or just double the quantity of oat flour.
These biscuits make the perfect Christmas gift for friends and family! Depending on the size you could wrap them up in a kilner jar or in a cellophane bag tied with ribbon (as I have done in the photos).
TIP: cover the surface with clingfilm before sprinkling on the flour to make the biscuits easier to lift, especially on a hot day!
100g gluten free oat flour
100g buckwheat flour (or rice flour)
1 tbsp Goodyfull chia seeds (use my discount code naughty10 for 10% off their superfoods!)
2 tbsp Indigo Herbs maca powder
2 tsp ground ginger
½ tsp allspice
½ tsp ground cinnamon
½ tsp vanilla extract
80ml maple syrup
75ml coconut oil, melted
- Preheat the oven to 150oc and line 2 baking trays with baking paper
- In a large bowl, mix together all the dry ingredients until the chia seeds are evenly dispersed
- Add the remaining ingredients to the bowl and mix together until a soft dough forms
- The dough will be quite sticky so cover the bowl with clingfilm and leave it to side for 10 minutes to allow the chia seeds to soak up some of the liquid
- Once the dough has set slightly you can cut it into shapes
- Start my sprinkling some extra gluten free oat flour on a clean dry surface and a rolling pin
- Roll out the dough with the rolling pin until it’s about 1cm thick
- Using your choice of cookie cutter, cut out as many biscuits as you can and place them on the baking trays
- Continue to reshape and roll out the biscuit dough until it is all used up (you may need to add more flour to the surface and rolling pin to avoid the dough sticking)
- Bake the biscuits in the oven for 12-15 minutes (depending on their size) until they start to brown slightly
- Remove the biscuits from the oven and leave to cool for 5 minutes before placing them on a cooling rack to cool completely
- Store in an airtight container (if they don’t all disappear at once!)