After reading "The Gingerbread Man" with my 3 year old, I decided to whip up some gingerbread men of my own. I adapted a recipe from Paula Deen's Gingerbread Boys and Girls to make them grain and dairy free for one of my toddlers***. The cookies are crisp and perfect for icing. The "gingerbread taste" is lacking a bit and so next time I make these I will increase the amount of spices.
Makes 18 cookies
2 1/4 cup almond flour
1 1/5 cup coconut flour
¾ cups brown sugar or molasses sugar or palm sugar1 1/2 tsp baking soda1 tsp baking powder***1/2 tsp nutmeg1/2 tsp cinnamon2 tsp ginger
½ tsp sea salt4 large eggs
1 tbsp apple cider vinegar
1/4 cup molasses1/2 cup coconut oil, melted
Preheat oven to 350. In two medium bowls mix dry ingredients and wet ingredients separately and then combine. Roll baseball size balls between two pieces of parchment paper to 1/4" thick. Cut with gingerbread man cookie cutter. Bake for 15 minutes and cool on a wire rack.
To ice you can certainly make a healthy icing , but I used powder sugar and water. I eyeballed it so I can't tell you exact measurements. Place about 1 cup of powder sugar in a bowl and by the teaspoonful add water and stir to desired consistency. Warning: it is very easy to add too much water and end up with a runny icing. It can take a load of powder sugar to correct this. Go slow.
***Griffin, one of the twins, is allergic to dairy, gluten, and chocolate. We have gone grain free in an attempt to heal his little tummy. (See The GAPS Diet ) Baking powder is not grain free, but here is a homemade, grain free baking powder recipe by The Spunky Coconut.