Paleo + Vegan Gingerbread Men Cookies
Paleo + Vegan friendly Gingerbread Men Cookies with Two Types of Royal Icing.
This Christmas baking season, gingerbread men were at the top of my "to make" list. I haven't eaten or made a gingerbread cookie in FOREVER, and I've certainly never made one without grains, sugar, and in this case, eggs.
As some of you may know, I also work for my family non-profit The Autism Trust, in addition to my work as a Holistic Nutritionist. We had our first annual Christmas Fair last week and for the special occasion, I baked up a storm in the kitchen so I could sell my goodies and raise some money.
Can you take a guess to the most popular item I sold that day?
After a week or so perfecting the recipe, I settled on this fabulous one below that just so happens to be both paleo and vegan friendly. I also included my favorite royal icing recipe, with an egg free option too, so you can have some fun decorating these little guys.
These gingerbread men are not only easy to make but are so delicious. There's a reason they sold out within minutes at the Christmas Fair! ;)
Gingerbread Men (Paleo, Vegan)
Makes 15 little men, or 8 large men.
1 1/2 cups almond meal
1/4 cup arrowroot starch
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
pinch of salt
1/4 teaspoon baking powder
2 Tablespoons coconut oil, melted
1/4 cup organic maple syrup
1 tablespoon blackstrap molasses
6 tablespoon organic cage-free egg whites
2 teaspoon fresh lemon juice
3 cups "powdered sugar" (I used Swerve, you can also blitz coconut palm sugar or monkfruit in the blender)
Mix "powdered sugar" and filtered water or nut milk until desired texture has formed. Frost as normal.
1) Preheat the oven to 350F and line a baking sheet with parchment paper.
2) In a large bowl, combine all of your dry ingredients (the first six) together. Set aside.
3) In a food processor, mix the three wet ingredients until smooth.
4) Add the dry mixture to the wet and stir to combine until a dough forms.
5) If you have the time, place the dough in the fridge overnight (makes it so much easier to work with). If you are wanting these goodies today, then refrigerate for 1 hour.
6) Remove the dough from the fridge and set in between two pieces of parchment paper sprinkled lightly with arrowroot powder. Using a rolling pin, roll the dough into a large rectangle 1/4 inch thick. One by one, use a gingerbread man cookie cutter (or whatever shape you fancy) to cut the dough into shapes. Repeat until all dough is used.
7) Transfer your gingerbread men onto the baking sheet and bake for 13-15 minutes. Once cooked, let cool on wire racks.
8) While you are waiting for your gingerbread men to cool, make your icing. In a food processor on high speed, whisk the egg whites and lemon juice together until they form a thick foam. Switch to a low speed and carefully add spoonfuls of the 3 cups of sweetener choice until all is combined. Turn speed up to high and whisk for 6 minutes. Transfer icing to piping bag. If you are wanting to color then buy or make natural food coloring (there are some great ones out there) and color the frosting in bowls prior to putting into piping bags.
9) When cookies are cooled, decorate with icing and enjoy! Store in the fridge.
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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