Gluten-Free Gingerbread Men Cookies
Gluten-free, grain-free, egg-free gingerbread men cookies—ideal for those with food allergies. Crunchy with a hint of chew.
Servings: 25
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
Do not overbake these cookies will feel soft but firm up and get crunchy. I wouldn't go beyond 13 minutes of baking time. After you take them out of the oven leave them on the pan to cool and they will be perfect!
If you prefer chewy cookies, bake for 10-12 minutes and add 2 Tbsp of Water instead of 1tbsp.