These gingerbread stars are one of my favorite Christmas cookie recipes. Soft in the center, crisp on the outside and packed with the classic gingerbread flavors. Plus they are super healthy and easy to make.
This year, my big goal was to stack a Christmas cookie tree. Mission accomplished. Last week I was looking for the perfect cookie tree cutter kit et voila I found one very cheap on Amazon.
What I love about these cookies, these gingerbread stars are made with the same cookie dough as the Linzer Cookies, Vanilla Crescent cookies etc. With one exception, I switched the oat flour for buckwheat flour, the golden coconut sugar for regular brown coconut sugar and added the ginger bread spices such as cinnamon, ginger, cloves and a hint of nutmeg. So unbelievably easy but taste so different.
For more x-mas cookie recipes check out my grandma’s christmas cookie box. 7 different cookie recipes that will impress your friends and families during the holidays.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Gingerbread Stars
Ingredients
- 3/4 cup (70g) oat flour (sub with brown rice flour)
- 1/3 cup (40g) buckwheat flour (sub with brown rice flour)
- 200g ground roasted nuts (hazelnuts, almonds, pecans)
- 1/4 cup (25g) tapioca flour
- 1/3 cup (50g) brown coconut sugar
- 50g maple syrup
- 1 tsp baking powder
- 1 egg (sub with flax egg, 1 tbsp ground flax seeds, 2 tbsp plant-based milk)
- Optional (Cookie Icing)
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ginger
Instructions
Preheat oven to 300F and prepare cookie sheet with parchment paper.
In a bowl mix all dry ingredients. In a small separate bowl mix the egg (or flax egg) with maple syrup.
Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes.
On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 10-13 minutes in the oven.
Take cookies out of the oven and let them cool down for about 15 minutes.
Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.
Store cookies in an airtight container for up to one week
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