Okay, let’s talk about making gingerbread cookies, but with a twist – we’re using coconut flour. I tried this out the other day, and I gotta say, it was a fun little kitchen adventure.
Getting Started
First things first, I preheated my oven to 350°F (that’s 175°C for my metric friends). While that was warming up, I grabbed a baking sheet and lined it with parchment paper. A little tip I learned is to brush the paper lightly with coconut oil – it just helps to prevent sticking, and you know, adds a hint of that coconut flavor.
Mixing the Dry Ingredients
In a bowl, I whisked together the dry stuff. Now, the star here was the coconut flour, but I also added some chickpea flour. I find that chickpea flour gives it a nice texture. I also threw in some baking soda, a pinch of salt, and of course, the spices – ginger, cinnamon, a bit of cloves, and nutmeg. You want that warm, cozy gingerbread vibe, right?
The Wet Ingredients
In another bowl, I mixed the wet ingredients. I used some softened butter, brown sugar (it gives that nice caramel note), and an egg. Now, here’s where it gets interesting – I used honey instead of molasses. I know, I know, molasses is traditional, but I’m not the biggest fan of its strong taste. Plus, honey is usually easier to find. It worked like a charm!
Bringing It All Together
Next, I combined the wet and dry ingredients. I did this gradually, mixing until it formed a nice, soft dough. It’s a bit different from regular dough because of the coconut flour, so don’t be surprised if it feels a bit crumbly at first. Just keep mixing gently, and it’ll come together.
Rolling and Cutting
I lightly floured my countertop and rolled out the dough to about a quarter-inch thickness. Then came the fun part – cutting out the cookies! I used some classic gingerbread men cutters, but you can use any shape you like. Stars, hearts, you name it.
Baking Time
I carefully placed the cookies on the prepared baking sheet and popped them into the oven. They baked for about 10-12 minutes. Keep an eye on them – they should be golden brown around the edges when they’re done.
Cooling and Decorating
Once they were out of the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And then, the best part – decorating! I used a simple icing made from powdered sugar and a bit of milk, and went to town with sprinkles and candies. If you want, you can totally freeze these cookies, just before decorating. I made a big batch the other day and froze some of them for later. I just put them in a freezer bag in a single layer. If you need to stack them, just use wax paper.
The Result
These gingerbread cookies turned out so good! They were soft and chewy in the center, with a slight crispiness on the outside. The coconut flour gave them a unique texture, and the honey was a great substitute for molasses. And the spices, oh, the spices! They filled my kitchen with the most amazing aroma.
I’ll definitely be making these again. They’re perfect for the holidays, or really any time you want a tasty, homemade treat. Give them a try, and let me know how they turn out for you!
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