Gluten-free, Dairy-free, Refined Sugar-free
Yields: 10-12 cookies
In nursery school, my daughter Savannah has been learning about Christmas traditions. She comes home one afternoon and asks me to make gingerbread men cookies for Santa. She was so excited and I could see the sparkle in her eyes, I couldn’t resist but agree! I immediately realized that I had never made Gingerbread men cookies before – yikes! I never grew up with this cookie which meant I needed to make it a few times until I was satisfied. The first time I made them the shape of the cookies were distorted but the taste was there. My mistake was rolling out the dough too thin. It is imperative that the dough is no less than ¼ inch thick to ensure the gingerbread men do not break when transferring them from the cookie cutter to the baking sheet.
I absolutely love the spices in this cookie. I use a combination of cinnamon, nutmeg, cloves and ginger; all spices that remind me of the Holiday Season. The best part of this recipe is making it with my daughter and enjoying the process. Being present in today’s society is becoming more and more difficult. As life becomes busier we become more and more distant from the present moment. Engaging in activities that bring you, family and friends together will help with presence. I am so happy that Savannah came home and asked me to make these cookies because it allowed me to get out of my comfort zone.
Now I can comfortably make these cookies on Christmas Eve to leave out for Santa with a Camomile tea 😉
Happy Holidays xo
- 1 large egg
- 1 Tbsp sunflower seed butter
- 3 Tbsp molasses
- 3 Tbsp coconut oil, melted
- ¼ cup + 2 Tbsp coconut sugar
- 2 tsp vanilla extract
- ¾ tsp sea salt
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- 2 tsp ground cinnamon
- 1 ¼ cup almond flour
- ¼ cup 1-to-1 baking flour (Bobs Red Mill)
- ¼ tsp baking powder
- In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder. Blend well.
- In a small pot, combine the coconut oil and molasses and heat up for only 20 seconds until well combined. Add the coconut sugar (leave the 2 Tbsp for sprinkling) and whisk until blended. Add the egg and whisk the mixture until thoroughly blended.
- Pour the liquid mixture into the dry and mix until combined. Divide the dough in half, wrap in plastic wrap and place in the refrigerator for 2 hours or up to overnight.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place 2 sheet sof plastic wrap on your working surface, placing one dough on each and roll out until ¼ inch thick.
- Use cookie cutters to cut out cookie shapes and place each cookie on the baking sheet. Combine your dough scrapes into a ball and roll them out again repeating until you have used all of your dough. Sprinkle the cookies with coconut sugar.
- Bake for 8-11 minutes (8 minutes for a softer cookie and 11 for a more crisp cookie). Place cookies on cooling racks to cool.