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Gingerbread Men Cookies ~ Gluten Free!

Gingerbread Men Cookies ~ Gluten Free!

Filled with healthy ingredients and not too sweet – THE Cookie to make and give this holiday season.

Gingerbread Men with Crystalized Ginger Buttons
Crispy and filled with the flavor of warm spices
Roll dough between waxed paper sheets and freeze or refrigerate until very cold – then cut out cookies

Gingerbread Men Cookies ~ Gluten Free!


4 tablespoons unsalted butter

½ cup coconut palm sugar

¼ cup molasses

1 large egg

¾ teaspoon dried ground ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg, freshly ground

¼ teaspoon sea salt

¼ cup almond butter, (or sunflower seed butter)

½ cup almond flour, finely ground

1 ¼ cups gluten free all purpose flour, (I used Pamelas)

I used all ingredients that are organic or non gmo.



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.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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