I have always loved holiday baking, but becoming a mom has brought to it a new special sparkle. Despite the fact that my son is not yet 6 months old, I couldn’t wait to make the cookies we will leave out for Santa on Christmas Eve. Might as well start the tradition! These cookies are grain-free and vegan and pair perfectly with a glass of almond or oat milk.
Grain-Free Vegan Gingerbread Men
A great recipe to add to your Healthified Holiday baking repertoire. These cookies are grain-free and fully plant-based, yet the nostalgic taste of gingerbread shines through. Enjoyed by adults and kids (and Santa!) alike!
Equipment
- Gingerbread Man Cookie Cutter
- Hand-mixer
Ingredients
For the cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons peeled grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup blackstrap molasses
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup or coconut nectar
For the frosting (optional)
- 1/2 cup vegan butter* softened to room temperature
- 1/2 cup coconut oil room temperature
- 1 tablespoon maple syrup
Instructions
- Make the cookies. In a large bowl or stand mixer, mix the almond flour, coconut flour, ginger, cinnamon, allspice, nutmeg, cloves, baking soda, and salt. Stir to blend.
- In a separate medium bowl, mix the molasses, melted coconut oil, and coconut nectar or maple syrup. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a crumbly dough is formed. Gather the dough into a ball, kneading everything together if you need to, then wrap tightly in plastic wrap and refrigerate for 20 to 30 minutes
- Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- After the dough has chilled, place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough to about ¼- ½ -inch thick (make them thinner if you want a crispier cookie). Using a greased gingerbread man cookie cutter of desired shape and size, cut the cookies. Peel away the extra dough, and using a greased spatula, carefully place the cookies on the baking sheets. Continue to do this until all of the dough is used up.
- Bake for 10 to 12 minutes until the edges have started to firm and turn a slight golden brown. Cookies should be slightly soft to the touch, but they will continue to firm as they cool. Allow the cookies to cool for about 20 minutes on the baking sheet before transferring them to a wire rack to cool completely, about one hour.
- Meanwhile make the frosting if using. Combine vegan butter and coconut oil in a large bowl. Using a hand-mixer, beat until fluffy, about 1 minute. Add the maple syrup and beat again. Give the frosting a few stirs with a spatula until well combined.
- Once the cookies have cooled, use the frosting to decorate*.
Notes
*You can also use grass-fed butter if not sensitive to dairy.
**Place frosting in a sandwich plastic bag. Use scissors to make a small snip at one corner to make a piping bag.
I also experimented with making a gingerbread sandwich cookie of sorts! Simply use a small round cookie cutter instead, and frost in between two cookies.
