Gluten-Free Gingerbread Men Cookies
Gluten-Free Gingerbread Men Cookies are a festive treat with a wholesome twist! Made with cassava flour, tapioca flour, coconut sugar, and blackstrap molasses, they’re perfectly sweet, lightly spiced, and so much fun to decorate.
Equipment
- Whisk
- Parchment Paper
- Baking Sheet
- Spatula
- Mixing Bowls
Ingredients
Wet Ingredients
- ¾ Cup Coconut Sugar
- ½ Cup Molasses
- ½ Cup Coconut Oil, Melted
- 1 Egg
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1 Cup Tapioca Flour
- 1 Cup Cassava Flour
- 1 Tablespoon Cinnamon
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Ground Clove
- ¼ Teaspoon Salt
Extra Ingredients
- Dairy-Free Vanilla Frosting I used the brand Miss Jones.
- Sprinkles I used the brand Supernatural.
Instructions
Making the Cookie Dough
- Start by adding all of the dry ingredients in a mixing bowl. Whisk together until fully combined.
- Next, add the coconut sugar, molasses, melted coconut oil, egg, and vanilla extract into a medium-sized bowl. Whisk together until the mixture is thick and sticky.
- Finally, pour the dry ingredients into the wet ingredients and fold together with a firm spatula. Press the dough into a large ball. Chill the dough for 30-60 minutes to make it easier to roll out.
Rolling Out the Dough
- Place the dough it on a large piece of parchment paper. To prevent the dough from sticking to the rolling pin, use another piece of parchment paper on top or sprinkle a light dusting of cassava flour on the dough ball.
- Once the dough is pressed out into an even layer, use your favorite cookie cutters and press down into the dough. Gently remove each cookie cutter, peel away the excess dough, and place each cookie onto a parchment paper lined baking sheet.
- Bake the cookies at 350 degrees for about 10-12 minutes. (Depending on how big they are.)
- When the cookies are done, remove the baking tray from the oven. Let them sit for a couple of minutes so they can set. Then, transfer the cookies to a metal cooling rack.
- Once the cookies have cooled, you can frost them or eat as is!
Notes
Expert Tips
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- If you find that the dough is too sticky to work with, try chilling it longer or use a dust of cassava flour so the rolling pin doesn't stick.
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- To save time, prepare the dough the day before and store in the refrigerator in an airtight container or in plastic wrap until you're ready to bake.
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- Make sure the cookies have cooled completely before trying to frost.
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- When measuring flour, do not pack the measuring cup. Gently shake the bag to loosen the flour, scoop the measuring cup, and scrape off excess flour with a butter knife.
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- Keep it classic with gingerbread men and gingerbread woman cookie cutouts!
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- Use parchment paper on the baking sheet to prevent the cookies from sticking.
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- Spray the cookie cutters with a non-stick spray to prevent them from sticking. (I use Primal Kitchen Avocado Oil Spray.)
How to Store Leftovers
You can store your cookies at room temperature in an airtight container. The cookies and frosting will stay softer at room temperature. To keep them fresh for longer, store them in the refrigerator in an airtight container. They will firm up and become a crisper cooker once chilled. Store leftover cookie dough or cookies in the freezer to keep them fresh for 2-3 months! You can add them to a sealed storage bag or airtight container. Just be sure the container is freezer safe! ** See full post for more information and step by step photos!Nutrition
Serving: 1ServingCalories: 116kcalCarbohydrates: 20gProtein: 0.4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 7mgSodium: 51mgPotassium: 106mgFiber: 0.3gSugar: 11gVitamin A: 11IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
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