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4 from 2 votes

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 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cookies, Gingerbread, peanut butter
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)