Gluten Free Blueberry and Ginger Cookies
Gluten Free Blueberry and Ginger Cookies are loaded with ground ginger and dried blueberries, and are so moreish you would never know they were gluten free.
Servings: 24 cookies
Calories:
Ingredients
- 125 g unsalted butter 1/2 cup + 1 Tablespoon
- 40 g golden caster sugar 2 Tablespoons
- 40 ml maple syrup 2 Tablespoons
- 1 teaspoon vanilla extract
- 90 g dried unsweetened blueberries or currants 1/2 cup
- 50 g rolled oats 1/2 cup
- 105 g sorghum flour 3/4 cup
- 40 g brown rice flour 1/4 cup
- 1 teaspoon ground ginger
- Pinch salt
Instructions
To make the dough
- Cream together the butter, caster sugar and maple syrup until light and fluffy.
- Add the vanilla extract and stir to mix.
- Stir in the blueberries and rolled oats.
- Stir in the sorghum and brown rice flours, ground ginger and salt to form a dough.
- Roll the dough into a 20cm log and wrap in baking paper or alfoil.
- Allow to rest in the fridge for at least 30 minutes, or preferably overnight. The dough can also be frozen at this point.
To bake the biscuits
- Preheat the oven to 175C (155C fan forced).
- Line a baking tray with paper and set aside.
- Using a sharp knife, slice the dough into 8mm slices.
- Place the biscuits on the baking tray.
- Cook for approximately 15 - 20 minutes, or until golden brown.
- Allow to cool on the baking tray for about 5 minutes before transferring the cookies to a rack to cool completely.
- Store in an airtight container.
Notes
If you cannot find unsweetened dried blueberries, use currants instead.
I have added quite a lot of ground ginger to this dough as I like it. If you are not a huge fan, then reduce the amount of ginger to 1/2 teaspoon.