Nothing says Christmastime quite like gingerbread! These delicious Gingerbread Hearts cookies are festive, fun, and flavorful!
- ½ cup (50 g) gluten-free oat flour, plus more for rolling*
- ½ cup (48 g) almond flour
- ½ cup (95 g) potato starch*
- ⅓ cup (55 g) white rice flour*
- ⅓ cup (40 g) corn flour*
- ½ teaspoon (2 g) baking powder
- ⅓ teaspoon (2 g) kosher or fine sea salt
- 3 tablespoons (36 g) coconut sugar
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground ginger
- ½ teaspoon (1 g) ground nutmeg
- ½ teaspoon (1 g) ground cardamom
- 1 large egg
- ¾ cup (178 mL) coconut oil, at room temperature
- 4 tablespoons (60 mL) honey
- ½ teaspoon (1 g) grated orange peel
- 1 tablespoon (8 g) powdered sugar, for topping
- Preheat the oven to 355°F. Line an 8x11-inch baking sheet with parchment paper.
- Sift the flours into a medium bowl. Add all dry ingredients and mix to combine with a spoon or an eggbeater.
- In the bowl of a stand mixer, add the egg, coconut oil, honey, and orange peel. Run a mixer for 2 minutes, until all the ingredients are well combined. Add dry ingredients and mix until a dough forms, about 3 minutes. The dough should be smooth and a bit wet, but you should be able to handle it with your hands. Add a little bit of gluten-free oat flour if the dough is too loose. Cover with plastic in place in the fridge for an hour.
- Transfer the dough onto a lightly floured work surface and roll it ½-inch thick, flouring as needed. Cut out the heart shapes with a cookie cutter and transfer the cookies to the baking tray lined with parchment paper. Bake for 15 minutes. Remove from the oven and cool completely on the baking sheet.
- Decorate with powdered sugar, as desired. Gingerbread hearts can be stored in an airtight container for up to a week.
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