Gingerbread cookies
*Low Carb *Gluten Free *Vegetarian *Replace butter with coconut oil to make Dairy Free *Replace egg with a flax egg to make Vegan
Servings Prep Time
25cookies 20minutes
Cook Time Passive Time
20-35minutes 4-25hours
Servings Prep Time
25cookies 20minutes
Cook Time Passive Time
20-35minutes 4-25hours
Ingredients
Gingerbread Cookies
Sugar Free Royal Icing
Instructions
Gingerbread Cookies – Day 1
  1. Add the almonds, xylitol, bicarb soda, xanthan gum, ginger, cinnamon and nutmeg into a bowl and stir well to combine and break down any lumps
  2. Add the softened butter in small chunks and then rub between fingers into the dry ingredients (if substituting with coconut oil, melt the oil and leave to cool before pouring in, then mix well)
  3. Make a hole in the middle of the mixture, crack an egg into the hole, add the agave and lemon and then stir using your fingers to combine. Use your hands to mix the ingredients into a dough. Ensure the ingredients are well mixed so that the dough is the same consistency throughout and form a large ball (the dough will be sticky, slightly wetter than pastry dough)
  4. Wrap the dough ball in cling film or grease proof baking paper and chill in the fridge for a minimum of 3 hours. Ideally leave to chill overnight so that the flavours are well absorbed and the dough is well chilled
Gingerbread Cookies – Day 2
  1. Preheat the oven to 160°c (mine is a fan oven)
  2. Line 2 baking trays with grease proof baking paper
  3. If using cookie cutters: Roll out the gingerbread dough between 2 pieces of grease proof baking paper to your desired thickness. (I rolled mine around 3-4mm thick) The dough can become quite sticky, therefore it is important to use the baking paper when rolling the dough. Use cutters to cut out cookie shapes and place onto the baking trays leaving plenty of space between each cookie
  4. If making free hand ginger cookies: Divide the mixture into small balls and place onto the baking trays, leaving plenty of space between each ball. Using a fork press down gently one way, then press down again the opposite way to create a round cookie with a criss cross pattern on top
  5. Place the cookies into the freezer on the baking trays for 10 minutes (or fridge for 30 minutes if you do not have space in the freezer)
  6. Place the chilled cookies straight into the oven on the chilled baking trays for 15-35 minutes (Cookies of different sizes and thickness will vary in the amount of time they need baked) – KEEP A VERY CLOSE EYE ON THEM! The cookies are baked on a low temp for a long time to avoid burning and to help crisp them up as much as possible. The cookies will darken in colour, but should not blacken. Dark cookies are fine, black ones are burnt! After 15 minutes, check the cookies by gently pressing them. They should feel firm to the touch. If they are soft, then add another 5 mins to the baking time and then test them again. Continuing adding 2-5 mins at a time until you are happy with them
  7. Remove from the oven and leave to cool on the tray for 10 minutes
  8. Place the gingerbread cookies onto a wire cooling rack. Once cool they are ready to ice, or to eat!
Sugar Free Royal Icing
  1. Prepare an piping bag or bottle ready to put your icing into
  2. Add erythritol and lemon juice into a small bowl or cup
  3. Add 1 tsp of warm water and mix well, then add the 2nd tsp of warm water bit by bit, mixing well until a thick icing is formed If adding any colouring, add it at this point. If the colouring thins out the icing, then add more erythritol until you regain the right consistency
  4. Add in the xanthan gum and mix well
  5. Add the icing into a piping bag, twist the bag round tight and snip the end off
  6. Test your piping on a plate before decorating, then you are ready to go!
Recipe Notes

This recipe works well with orange zest added, or you can add more ground ginger if you want a bigger ginger kick. Avoid adding fresh ginger (it is too wet), or stem ginger which is seeped in syrup. You can also melt some 70% cocoa dark chocolate to pipe, drizzle or dunk these in.

The cookies themselves are low carb, but of you decide to add a small amount of normal icing to these, remember that normal icing sugar will increase the carb content and so it is best to increase your pairing when eating them. Icing sugar is pure sugar and will have an instant impact on blood sugar levels.

Sweeteners for baking:-

Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results.

I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon.

If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx

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