Gingerbread Men Recipe

Gingerbread-men-cookies.jpg

Last year I made these yummy gingerbread men with my Mom's Group in Kansas City. They are great to make for parties, a cookie exchange, gifts, and decorating the cookies makes a great holiday activity for kids. 

 

Ingredients:

  • 1/2 cup ghee, butter or coconut oil

  • 1/2 cup of coconut sugar or maple sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/4 cup of molasses

  • 1 egg

  • 1 tablespoon apple cider vinegar

  • 1 3/4 cup of gluten-free oat flour (sprouted preferably)

  • 1/2 cup of arrowroot flour/powder OR another 1/2 cup of gluten-free oat flour (sprouted preferably)

 

Directions:

In a medium-size bowl, cream the butter and the sugar together for several minutes with a hand mixer or until well combined. Beat in the baking powder, baking soda, spices, and salt. Add the molasses, egg, and vinegar and beat in just until combined. Add the flour and the additional arrowroot flour and mix in, just until everything is combined.

Put plastic wrap over the bowl and place in the refrigerator for at least one hour, preferably longer.

When the dough is no longer so soft, preheat the oven to 375 degrees. Take out a portion of the dough and on a well-floured surface, roll out to about 1/4-1/8 inch. 1/4 inch cookies will be fluffier, the 1/8 inch cookies will be crisp. Cut into desired shapes and place on an ungreased cookie pan. Press currants or raisins into the dough for eyes and buttons if desired.

Cook for 6-9 minutes. Undercook slightly (just until the cookies are set) for softer cookies or cook until the cookies are starting to brown slightly for crisp cookies. Let cool on cookie sheets for about five minutes and then gently remove to a cooling rack to cool completely.


Alternative Frosting Option: Coconut Whip Cream

 

Ingredients:

  • can coconut milk

  • 1 packet stevia

  • 1/2 teaspoon vanilla

  • 2 Tablespoon toasted carob

  • *Optional: 1 tsp. cinnamon, ground cloves, nutmeg, or other spice

 

Directions:

Refrigerate can of coconut milk for 2-4 hours. Scoop out waxy cream part of the separated coconut milk. Set aside coconut water and use for something else (I like to add it to smoothies, or even soups.)

Whip the cream and stevia on medium speed for 1-2 min, then on high speed for an additional minute while adding any optional ingredients. Place whip cream in a plastic bag and set in the refrigerator while the cookies cool. Pipe frosting on to cookies and serve!