40 min
I don’t know about you, but I like my gingerbread cookies to have a little tenderness to them. I didn’t want these to be super-crispy or rock hard, and I wanted them to have just a little chewiness upon biting into them.
To that end, I decided to make them with coconut oil instead of butter. Coconut oil typically makes baked goods more tender, but you can easily make these with butter instead, if you prefer.
The dough was a little too soft and overly-fragile, so I added just a bit of coconut flour to help it hold together a little better. And I was careful to take them out just a bit on the early side, to keep them softer. If you are the sort who prefers crispy gingerbread cookies, simply bake these longer at a lower temperature, and they will crisp up nicely.
Do note that this recipes makes a lot of gingerbread men. It’s meant to be shared and given away as gifts. But you can easily make a half batch
These cookies are great make ahead holiday treat, since they can be frozen for several months. I recommend freezing the baked cookies undecorated, stacked carefully in airtight containers. You can put waxed paper between the layers of cookies if you need to.
Then simply thaw, decorate, and serve. Or give away as gifts to friends and family!
20 min
25 servings (approximately 50 cookies)
1. For the cookies, preheat oven to 275F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
3. Stir in eggs, coconut oil, Yacon syrup and vanilla extract until dough comes together.
4. Divide dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out out about ¼ inch thick.
5. Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
6. Gather up scraps and reroll until too little is left to roll out. Repeat with second half of dough.
7. Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
8. For the royal icing, in a medium bowl, whisk together powdered sweetener and egg white powder. Add water and stir until smooth. Add more water 1 teaspoon at a time until desired consistency is achieved.
9. Pipe icing onto cooled cookies and let set 30 minutes or longer.
10. *For crisper cookies, bake at 225F for 50 to 60 minutes. Remove from oven and let cool. They will crisp up as they cool
Makes about 50 cookies when cookie cutters are about 3 inches tall.
All Day I Dream About Food
https://alldayidreamaboutfood.com/classic-gingerbread-men-low-carb-and-gluten-free/#recipe
