These easy to make gingerbread thumbprint cookies are perfect for Christmas! The peanut butter filling makes them yummy! A low FODMAP and vegan recipe!
Sometimes the unnexpected happens. You idealise a recipe, bake it and it comes out just like the way you’ve imagined! Lucky me because I have a dinner party to attend to and this is what I will be taking 😉
These cookies are very easy to make and perfect for those moments when you don’t have much time to bake a dessert. Plus they are gluten free, vegan and they will make your house smell like Xmas!
And if you’re looking for some Christmas cookies, check out these speculoos gourmet cookies.
Gingerbread Thumprint Cookies with Peanut Butter
These easy to make gingerbread thumbprint cookies are perfect for Christmas! The peanut butter filling makes them yummy! A low FODMAP and vegan recipe!
Servings: 20 cookies
Ingredients
- 1/2 cup | 110 ml warm water
- 2 tbsp chia seeds or flaxseeds
- 1 cup | 150g brown rice flour
- 1/2 cup | 75g buckwheat flour
- 1/2 cup | 75g cornstarch
- 1/4 cup brown sugar
- 2 tbsp coconut oil or olive oil
- 2 heaped tbsp ground ginger
- 1 tsp cinnamon more to sprinkle
- 20 tbsp peanut butter for filling
- Shredded coconut to sprinkle optional
Instructions
- Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
- In a large bowl, combine chia seeds and warm water and allow to sit for about 5 minutes.
- Slowly add the flours until well incorporated.
- Combine sugar, oil, ginger, cinammon and mix thoroughly.
- With your hands create little balls with the dough and place them in the baking tray.
- Use your thumb to press in the dough and make a little hole halfway into the cookie.
- Bake for 20 minute.
- While the cookies are still hot, fill them in with peanut butter, in order for the butter to melt.
- Sprinkle with cinnamon and/or shredded coconut (optional)
Tried this recipe?Mention @my_gut_feeling or tag #mygutfeeling!
Just cooked these, I used one tsp cinnamon and 3 tsp of ginger, very spicy, which I like but a tbs would be far too much I may use a little less ginger next time too.
Also my mixture was very dry so I added a little more water and oil. Maybe my cup size is bigger? It measures 250 ml in liquid ( I brought them in South Africa when visiting as they are silicon and collapse into a neat little space saving stack) being British I’m not used to using cups as measurements.
My cookies are very crunchy – on the hard side, may they will soften up but I’m wondering if I used too much BW and brown rice flour, or over cooked them. They have stayed the size they were, not risen or spread out at all which I imagine is how it’s supposed to be?
I like how quick and easy they are, I’ve filled my dents with half a macadamia nut and drizzled over 70% dark choc : ) Thanks for recipe
Thank you for your comment. I´m glad you enjoyed them 🙂 I use US cup and it measures 220ml in liquid. For baking you may prefer to remove 2 teaspoons from each cup measure to get to US measures. They pretty much stay the same size after cooking, as there is no baking soda. Dark chocolate + macadamia nut sounds great! Will try that combo soon.