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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cookies, Gingerbread, peanut butter
Servings: 20 cookies
- 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
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)