Gingerbread Men Cookies (Gluten-Free)
These gingerbread men cookies are gluten-free, grain-free, dairy-free, and egg-free. They are simple to put together and you can even make the dough ahead of time. Growing up my grandmother would buy a brown bag of ginger snaps and these taste just like them!
Thanks to the touch of blackstrap molasses, they are crunchy but also slightly chewy. They have a great spice and are sweet without being too sweet.
Prefer to watch me make this recipe? Check out the video here:
Ingredients and Tools for Gluten-Free Gingerbread Cookies
These gingerbread men require simple ingredients and tools
- Measuring cups and spoons
- Mixing bowl
- Spatula
- Parchment
- Rolling Pin
- Cookie cutters *optional
- Baking Sheet
Ingredients you will need:
- Blanched Almond Flour
- Cassava Flour
- Tapioca Starch
- Sea Salt
- Baking Powder (my gluten-free recipe can be found here)
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Coconut Sugar
- Organic Sugar
- Blackstrap Molasses
- Water
- Good Olive Oil
Make Paleo Gingerbread Cookies
These egg-free paleo gingerbread cookies are so simple to make:
Add dry ingredients to a bowl and mix.
Next add vanilla and olive oil and mix.
You may need 1 Tbsp of water if your mix is too dry.
Use the back of your spatula to press the mixture together until it forms a dough ball.
Place in the fridge for 10 minutes to firm up. This is optional
Roll out your dough between two pieces of parchment until you get the desired thickness.
Cut out your shapes and use a butter knife to lift your excess dough.
Place the parchment with your cookies on a baking sheet and bake at 325 degrees for 12-13 minutes
They will be soft to the touch.
Allow them to cool and they harden to Ginger Snap perfection.
If you prefer chewy cookies, bake for 10-12 minutes and add 2 Tbsp of Water instead of 1tbsp.
Gluten-Free Gingerbread Men Cookies
Ingredients
- 1/2 cup Blanched Almond Flour
- 1/2 cup Cassava Flour
- 2 tbsp Tapioca Starch
- 1/4 tsp Sea Salt
- 1/2 tsp Baking Powder my gluten-free recipe can be found here
- 1/2 tsp Vanilla Extract
- 1 + 1/2 tsp Ground Cinnamon
- 1 + 1/2 tsp Ground Ginger
- 1/8 tsp Ground Cloves
- 1/4 cup Coconut Sugar
- 2 tbsp Organic Sugar
- 2 tbsp Blackstrap Molasses
- 1 tbsp Water if needed
- 3 tbsp Good Olive Oil
Instructions
- Add dry ingredients to a bowl and mix.
- Next add vanilla and olive oil and mix.
- You may need 1 Tbsp of water if your mix is too dry.
- Use the back of your spatula to press the mixture together until it forms a dough ball.
- Place in the fridge for 10 minutes to firm up. This is optional
- Roll out your dough between two pieces of parchment until you get the desired thickness.
- Cut out your shapes and use a butter knife to lift your excess dough.
- Place the parchment with your cookies on a baking sheet and bake at 325 degrees for 12-13 minutes
- They will be soft to the touch leave them on the baking sheet.
- Allow them to cool and they harden to Ginger Snap perfection.
Notes
