Gingerbread cookies

Have you ever baked low-histamine gingerbread cookies? With this recipe, they're quick to prepare and very delicious!  

This recipe is   

• suitable for a low-histamine diet  
• lactose-free  
• vegetarian  

Preparation time   

Chill dough for 30 minutes + 1 hour  

Ingredients for 3-4 people  

• 120 g honey  
• 80 g butter (lactose-free)
• 50 g coconut blossom sugar  
• 1 tbsp water  
• 320 g spelt flour  

• 2 tsp ground ginger (1)  
• 2 tsp ground cinnamon  
• 1 egg yolk  

Frosting  

• 200 g icing sugar  
• Some water  

preparation  

• Knead all ingredients into a smooth dough.  
• If the dough is still too sticky, gradually add some flour until it no longer sticks to your hands.  
• Wrap in cling film and chill for about 1 hour.  
• Remove from the refrigerator and knead briefly again.  
• Roll out the dough to approximately 0.5 cm thick and cut out gingerbread men.  
• Bake in a preheated oven for approximately 8 minutes.  
• Prepare the icing from powdered sugar and water.  
• He should be very tough  
• To paint faces on the gingerbread men  
• Let dry and serve  

Our HistaFood tip  

For a vegan version, you can replace the honey with agave syrup, the butter with coconut oil (but only 50 g), and the egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water). For a low-fructose version, please replace all sugars with rice syrup or dextrose.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.