Gluten-Free Spicy Crunchy Cookies
A deliciously warm and spicey cookie with a crunch. The chewy inside boasts texture and allows your tastebuds the perfect time to really taste the spicey flavours of this wintertime favourite. An old family classic recipe we had to reinvent into a healthy version. We kept the original recipe in the main ingredient list and put the substitutes in brackets.
Ingredients
- 1 cup flour (almond flour)
- 1 cup cornflakes (almond flakes or coconut flakes)
- 1 cup oats
- 1/2 cup butter softned
- 1/2 cup brown suger (organic coconut sugar)
- 1/2 cup granulated sugar (erythritol)
- 1/2 cup peanut butter (organic unsweetened)
- 1 medium egg
- 1/2 tsp vanilla
- 1/2 tsp baking powder (gluten free) we use Bob's Red Mill
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves optional
- 1/2 tsp ground ginger optional
Instructions
- In a large bowl cream together butter, peanut butter, sugar and egg until light and fluffy, approximately 5 minutes, then beat in the vanilla & spices
- Sift the flour into the creamed mixture and combine with a spatula or wooden spoon.
- Gently stir in the oats followed by the flakes you're using. Shape dough into a ball, wrap in plastic wrap and chill for at least one hour or even overnight.
- Pre-heat oven to 350° and line a large baking tray with parchment paper.
- Remove dough from fridge and roll into about 1 inch balls and place about 3 inches apart on the tray, lightly flour a flat bottomed glass and flatten the dough balls until they are about 1cm in height.
- Bake for approximately 12-15 minutes or until lightly golden. Let cool before serving.
Notes
The mixture can make more or less, depending on how big you want them. Ours come out quite big in size.
Cooking time will also depend on the size preference, as smaller cookies will cook much quicker.
If you like your cookies crunchier and less soft and chewy leave them in the oven for slightly longer.