Gingerbread Men Cookies ~ Gluten Free!
Dec 12, 2018, Updated Dec 18, 2024
Filled with healthy ingredients and not too sweet – THE Cookie to make and give this holiday season.
Karen’s Gingerbread Men Cookies ~ Gluten Free!
Filled with healthy ingredients and not too sweet – THE Cookie to make and give this holiday season. Fun to make
Equipment
- 1 cookie sheet
- 1 Stand mixer with paddle
Ingredients
- 4 tablespoons unsalted butter, I use organic
- 1/2 cup coconut palm sugar
- 1/4 cup molasses*
- 1 large egg
- 3/4 teaspoon dried ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, freshly ground
- 1/4 teaspoon sea salt
- 1/4 cup almond butter, (or sunflower seed butter)
- 1/2 cup almond flour, finely ground
- 1 1/4 cups gluten free all purpose flour, (I used Pamelas)
- I used all ingredients that are organic or non gmo.
Instructions
Gingerbread Dough:
- Place butter, sugar, molasses and egg in a stand mixer. Blend on medium speed for one minute until creamy. Scrape the bowl with a rubber spatula.
- Add ginger, cinnamon, nutmeg, sea salt and almond butter. Blend on low speed until incorporated. Scrape the bowl with the spatula.
- Add almond flour and all purpose gluten free flour. Blend on low speed until just incorporated, scrape with spatula.
- Tear 2 feet long sheets of waxed paper, place one on your work surface. Scatter 1 teaspoon of gluten free flour over. Add the gingerbread dough, patting down a little. Top with the the other waxed paper sheet and roll to 1/8 ” – 1/4″ thick. Place onto of a cookie sheet and freeze the dough for 1 – 1 1/2 hours until very cold and firm. (Yes, you can also refrigerate, for 4 hours or overnight.)
- Preheat oven to 350 degrees.
- Lightly butter a piece of parchment paper, or silplat liner -place on cookie sheet.
- Cut gingerbread men from the sheet, carefully taking them off. Place them and space 1″ apart. (Gather scrapes and roll for a few more cookies.)
- Bake 10 – 12 minutes until firm and just a little browned around the edges. Remove from oven – cookies will crisp as they cool.
- Cool and decorate.Cookies can be cut in any shape; or roll into balls, flatten slightly and bake.
- White Icing for Decorations: 1/2 cup Confectioner’s Sugar 1/4 teaspoon almond extract 3 teaspoons coconut milk, strained (or any milk) (coconut milk makes the icing taste fabulous!)
- Combine all until creamy and thick. Place in piping bag with a narrow writing tip and design on cooled gingerbread cookies. Decoration ideas are endless. I cut crystalized ginger into cubes for buttons on gingerbread men.
- Double recipe if needed.
Notes
*Molasses: Grandma’s Molasses on non-gmo. Wholesome Molasses is Organic.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 182kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 71mgPotassium: 149mgFiber: 2gSugar: 10gVitamin A: 140IUVitamin C: 0.01mgCalcium: 56mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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