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Christmas Gingerbread Cookies (No Refined Sugar)
Why it's Low GI
Warmly spiced gingerbread with no refined sugar — a little honey and stevia for sweetness, with flax and coconut flour to soften the glycaemic hit. Decorate with the sugar-free icing.
Method
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- Mix all the gingerbread ingredients and form a ball. Chill for about 30 minutes (a blender or food processor helps, or just use your hands).
- Heat the oven to 150°C and take the dough out of the fridge.
- Roll out on cling film or baking paper (dust with a little flour). Roll 3–4 mm thick and cut out shapes.
- Bake at 150°C for about 10 minutes. They may stay slightly moist inside but firm up as they cool.
- Cool (faster on a cold plate); after 10–15 minutes they are ready to ice.
- For the icing, mix the powdered erythritol, vanilla and xanthan gum well.
- Whisk the egg white on low until softly whipped and white, then add the lemon juice.
- Combine, gradually adding the white, to a firm piping consistency. Chill. Colour part with a little cocoa if you like.
- Pipe patterns onto the cookies and leave to dry overnight — the icing sets firm.
Nutrition
Per cookie (est.): ~135 kcal · Carbs 14 g · Fat 8 g · Protein 2 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
Tip
Great as edible gifts or tree decorations.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.