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Gingerbread Men Cookies


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 17 gingerbread men
  • Category: Cookies
  • Method: Baked
  • Cuisine: Dessert

Description

Adorable gluten-free gingerbread cookies, lightly spiced and perfectly crunchy. No dairy, vegan recipe.


Ingredients

  • ½ cup non-dairy butter, at room temperature OR coconut oil, softened
  • ⅓ cup maple syrup {or liquid sweetener of your choice}
  • 3 tbsp blackstrap molasses {I recommend using a sulphite-free brand}
  • 2 ½ cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 1 ¼ cups brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ tsp guar gum}
  • ½ tsp pure vanilla extract
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • dash of salt

Instructions

  1. Preheat oven to 350F. Line two cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your gingerbread cookie cutter(s) handy.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener and molasses, vanilla, spices and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
  3. Roll out one of the dough balls between two sheets of parchment paper to ¼” thickness. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
  4. Bake in a pre-heated oven for approximately 11-12 minutes, until the edges just begin to darken. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!
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