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 d’epices/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 d’epices/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 away….BUT if you want to transport, you need to wait at least 2 hours for the icing to fully set. Done.