Sticking to a Paleo diet during the holidays may be problematic to some but it shouldn't be! This yummy recipe offers a twist to a classic favorite: gingerbread man cookies that are vegan and dairy-free! The almond flour in this recipe gives the cookies a distinct creamy, nutty taste that you will love.
With this recipe, you can whip your favorite gingerbread cookies all year long. I love pairing gingerbread cookies with hot tea but my kids enjoy these with hot chocolate!
Calories: 124 kcal
You will need:
Step 1: Start by preheating the oven to 350 degrees and lining a baking sheet with wax or parchment paper. In a mixing bowl, add the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt then whisk very well until all ingredients are incorporated fully.
Step 2: Add the coconut oil, molasses, vanilla, and maple syrup to the flour mix and beat with a mixer to create a thick dough. Since the dough doesn't contain gluten, there's no need to worry about over-mixing it and coming out with rock-hard cookies, whew!
Step 3: After mixing the dough, put it into the parchment-lined baking dish then roll with your hands to about ¼-inch thickness. Cover the rolled dough with parchment paper before sticking it in the fridge and chill for 30 minutes.
Step 4: Once the dough is chilled, take it out of the fridge and peel off the parchment paper cover. Cut the dough into smaller balls and shape each one into a gingerbread man using a cookie cutter. Place the gingerbread men on the baking dish, leaving about an inch of space between the gingerbread men so they don't stick together during baking.
Step 5: Stick the baking dish in the oven and bake for 10 to 12 minutes at 350 degrees. Leave to cool before storing in an airtight container. Once cooled, you can start decorating the gingerbread men with colorful toppings and icing before serving!