gluten free gingerbread cookies with caramel filling on a white napkin
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5 from 2 votes

Gluten Free Gingerbread Cookies w/ Sea Salt Caramel Rum Raisin Filling

These Gluten Free Gingerbread Cookies with Sea Salt Caramel Rum Raisin Filling are absolutely scrumptious. Soft, moist, and delicately spiced, they're a delicious holiday treat!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Gluten Free, Vegan
Keyword: christmas cookies, gingerbread cookies, gluten free christmas cookies
Servings: 16 cookies
Calories: 171kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 2 1/4 cups walnuts divided
  • 1 cup California Raisins soaked in water, divided
  • 1/4 cup ground flaxseed meal
  • 1/4 cup sorghum flour {or your favorite gluten-free flour}
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt divided, or to taste
  • 1 tablespoon virgin coconut oil
  • 2 teaspoons dark rum optional {or 1 teaspoon pure vanilla extract for alcohol free version}

Instructions

  • Pre-heat oven to 350 degrees.
  • Place raisins and 2 cups of water in a medium size mixing bowl. Heat for 3 minutes in microwave, let sit for 5 minutes to soften, then drain.
  • While the raisins are soaking, combine 2 cups of the walnuts, flax meal, sorghum flour, maple syrup, spices, and baking soda, and 1/8 teaspoon of salt in a food processor. Add 1/2 cup of softened raisins, and process the ingredients in the food processor until moist and mixture starts to pull away from the sides of the bowl.
  • Divide dough into 16 balls and place on un-greased baking sheet. Use your thumb to press each cookie ball, then bake for 8-10 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool completely before removing from the baking sheet.
  • Make the sea salt rum raisin caramel filling while the cookies are baking, by combining the remaining 1/2 cup of raisins and 1/4 cup of walnuts, and 1/8 teaspoon of salt with the rum (or vanilla) and coconut oil in a small food processor or blender, and processing, scraping the sides of the food processor or blender as needed, until mixture is relatively smooth.
  • Spoon 1 teaspoon filling onto each cookie, and serve.

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 13g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 30mg | Iron: 1mg