Gluten-Free Gingerbread Cookies and Cranberry Rosemary Shrub Mocktails by Chef Martina Russial

Content Summary

• Festive, Health-Conscious Recipes: Holistic Chef Martina Russial and Nutrition Consultant Joy Lynn share two festive, health-focused holiday recipes: a Chewy Gluten-Free Gingerbread Cookie and a Cranberry Rosemary Shrub Mocktail. The recipes focus on warming winter spices and using natural sweeteners like maple syrup and molasses.
• The Healing Power of Fermentation: The Cranberry Rosemary Shrub is a “drinking vinegar” that incorporates fermented fruit, vinegar, honey, herbs, and spices, a tradition dating back to the 1700s. The shrub makes a delicious drink base and offers a welcome probiotic boost for gut health during the holidays.
• Gluten-Free Baking Secrets: The gingerbread cookies provide a fantastic gluten-free alternative to a classic. To achieve an ideal chewy texture and ensure easier digestion compared to some common gums, the recipe uses psyllium husk, which also serves as a great source of fiber.

Making cookies and festive mocktails for the people I care about is a holiday tradition I hold very close to my heart. Cranberry, gingerbread, orange, and warming spices bring the winter holidays to life for me. And today I’m gifting my favorite festive recipes to you, so that you can share them with your loved ones!

Join us for a complimentary online event on Wednesday, December 10 from 4pm to 5pm Pacific Time, featuring a live food demonstration making Gluten-Free Gingerbread Cookies and a festive Cranberry Rosemary Shrub Mocktail.

Holistic Chef Martina Russial and Nutrition Consultant Joy Lynn will guide you through not only creating these delicious recipes but also gaining insight into the healing power of ingredients, and how food can transform your life and your career.

I present my Fermented Cranberry Mocktail and Chewy Gluten-Free Gingerbread Cookies to you.

Whether you’re hosting a gathering or just welcoming in the season yourself, serving these recipes together turns the chill of winter into a cozy day!

Fermented Cranberries?

Yep! Fermented cranberries. Fermenting fruit, vinegar, honey, herbs, and spices is a tradition that dates back to the 1700s in Britain and Colonial America. The final product of this multiple day infusion is what’s called a shrub.

No, not the kind you find in your garden!

You may also know shrubs as “drinking vinegars”, too. Whatever you choose to call them, they make a delicious base for drinks (like my mocktail) or a flavorful addition to yogurt or tea.

Fun fact: Historically, shrubs were served in pubs as refreshing mixers, taken on sea voyages to help prevent scurvy, and used to preserve fruit for a winter treat. 

Now Get Your Mocktail On!

To make the Fermented Cranberry Mocktail, you’ll first make the shrub a few days to a week in advance. Make sure to save a handful of the whole cranberries to freeze. They look so cheerful floating in the mixed up mocktail with a sprig of rosemary, and an orange slice.

When you’re ready to serve your drinks, all you need to do is mix the spiced shrub with some ice, top with sparkling water and your garnishes.

The tart brightness of cranberry and orange, paired with fresh rosemary in this shrub, is sure to lift your spirits on any winter day—or night. Plus, it offers a lovely probiotic boost.

But Wait, There’s Cookies!

Pairing this drink with a warm, spiced gingerbread cookie is a perfect way to celebrate the season’s flavors.

These gingerbread cookies are a fantastic gluten-free twist on a classic. Maple syrup and molasses bring silky sweetness, while fresh ginger and warming spices like cinnamon, nutmeg, and cloves make every bite a burst of joy.

Psyllium husk gives them that ideal chewy texture—without the graininess some gluten-free cookies have. It’s also a great source of fiber and gentler on digestion than xanthan or guar gum.

Roll them out and cut into your favorite holiday shapes, dust with coconut sugar, dip in dark chocolate, or top with your favorite frosting.

Happy Holidays to You and Yours

So, there you have it, a taste of my traditions! I hope you make these and share them this holiday season.  It’s a fun way to celebrate the festive flavors of winter and warm your home and heart!

Check out the recipe below or learn more about Chef Martina Russial, Nutrition Consultant Joy Lynn, and the rest of the Bauman College Team by visiting our faculty page.

Gluten-Free Gingerbread Cookies and Cranberry Rosemary Shrub Mocktails

By Chef Martina Russial

INGREDIENTS

Gluten-Free Gingerbread Cookies

• 3 cups gluten free baking flour blend of choice*
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup molasses
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla
• Coconut powdered sugar for dusting

Spiced Cranberry Rosemary Shrub

• 2 cups cranberries
• ½ cup honey
• ½ cup apple cider vinegar
• 2 cinnamon sticks
• Zest of 1 orange
• 2 large sprigs of rosemary

Cranberry Rosemary Shrub Mocktail

• 2 tbsp Spiced Cranberry Rosemary Shrub
• 1 sprig of fresh rosemary
• Ice
• Sparkling water of choice
• Frozen cranberries
• Orange slice

INSTRUCTIONS

Gluten-Free Gingerbread Cookies

1. Preheat the oven to 350F.
2. Mix together dry ingredients.
3. Mix together wet ingredients.
4. Pour wet ingredients into dry ingredients and mix until the dough comes together and is smooth.
5. Split the dough into 2 portions and roll out the first on a well floured cutting board to ¼ inch thick.
6. Cut into shapes and place on a parchment lined baking sheet.
7. Take any scrap dough and roll into another ball and repeat until all of the dough has been used.
8. Bake the cookies for 13-15 minutes or until edges are set and the center is a little puffy and no longer appears wet.
9. Cool and decorate with your favorite icing or dark chocolate as desired or dust with some powdered coconut sugar.

Notes: *I like to use 1 cup chickpea flour, 1 cup brown rice flour, 1 cup tapioca starch, and 1.5 tsp psyllium husk. These cookies will stay fresh in an airtight container for 3-5 days.

Spiced Cranberry Rosemary Shrub

1. Mash cranberries in a quart sized glass jar.
2. Add honey and apple cider vinegar and mix until honey is well incorporated.
3. Add in cinnamon sticks, strips of orange zest and 2 sprigs of rosemary.
4. Make sure everything is under the liquid level.
5. Place the lid on the jar and let sit at room temperature for 5-10 days or until the flavor of the mixture is to your liking.
6. Check daily and give a good stir to make sure everything is below the liquid level.
7. Place in the refrigerator and use in your favorite recipes!

Cranberry Rosemary Shrub Mocktail

1. Place ice in a glass.
2. Add in shrub.
3. Pour sparkling water over the top and garnish with frozen cranberries, rosemary, and an orange slice.