Gingerbread Men Cookies

The holidays are here! And with that comes a lot of treats and sweets. It seems you can’t go anywhere without being presented with lots of delicious looking options. Sadly, most traditional holiday treats are full of gluten and processed sugar. But when it comes to the holidays, we all want to eat the things that give us that warm fuzzy feeling; the things that remind us of our childhood Christmas traditions. That is why I am so happy to have found this recipe for gluten-free gingerbread men. While they take a bit of time to prepare (mostly due to the time the cookie batter has to sit in the fridge to stiffen), these cookies will fill your home with the most wonderful aroma and help get you right into the Christmas spirit.

This recipe comes from Laurie Sadowski’s “The Allergy-Free Cook Bakes Cakes and Cookies” which is a gluten-free, dairy-free, egg-free and soy-free cookbook. I have tried many recipes out of this book and they are truly delicious. The book comes with a good overview of baking gluten-free as well as a handy guide for flour substitutions. The recipes are also not complicated; they use a lot of the same flours and ingredients so once your cupboard is stocked you can bake on a whim to your heart’s content. And do not be intimidated by the lengthy ingredient list as these cookies come together quite quickly.

Gingerbread Men

Yield – 40-50 cookies, depending on thickness

 Ingredients

1 1/4 cups sorghum flour
3/4 cup teff flour
3/4 cup tapioca flour, plus more for rolling
2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp xanthan gum
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup of vegan butter (or organic butter)
1/2 cup unrefined cane sugar
1/2 cup blackstrap molasses (organic, sulphite-free)
1 tsp pure vanilla extract
3 tbsp almond or other nondairy milk
1 tbsp raw apple cider vinegar
1 tbsp ground flaxseed

Directions

In a medium sized bowl, add the sorghum flour, teff flour, tapioca flour, ginger, cinnamon, xanthan gum, baking powder, baking soda, salt, nutmeg and cloves. Stir with a dry whisk until combined.

Next, put the vegan butter or organic butter and the cane sugar in the bowl of a stand mixer. (Note, if you are using organic butter it should be soft or melted.)  Mix the butter and sugar on medium speed for 2 minutes. Switch the mixer to low and add the molasses and vanilla extract and mix until well combined. Then add the almond milk, apple cider vinegar and flaxseed and mix until fully combined. With the mixer on low, slowly add the flour mixture and mix until a soft dough forms.

Once the dough is fully mixed, remove bowl from mixing stand and divide the dough into 4 equal portions. Wrap each portion in plastic wrap and let it chill in the fridge for 6 hours (3 hours if using organic butter instead of vegan butter).

After dough has cooled in the fridge, set the oven to 375 degrees F. Line two baking sheets with parchment paper. Remove one portion of dough from the fridge. Sprinkle tapioca starch on a clean surface and roll out dough until it is 1/8 to 1/4 inch thick (the thinner they are, the crispier they will be). Using your gingerbread man cookie cutter, cut out men and arrange them on the parchment paper. Re-roll scraps together to cut out more gingerbread men.

Bake in the oven for 7-10 minutes (I usually go with 8min if using butter, 10 min if using vegan butter). The cookies should be lightly browned on the edges and slightly firm to the touch. Arrange the cookies on a cooling rack. Let cool and enjoy!

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