Gingerbread Men

17 ingredients · 1 hour · 12 servings

Directions

1. Cream the coconut oil, ghee with sugar. Stir in the egg or flax egg, molasses and apple cider vinegar and combine. When creaming, ensure it is done thoroughly and when you mix in the next ingredients, beat well.

2. In another bowl, combine dry ingredients (flour, baking soda and spices). Start with 1 Tbsp of ginger, 2 tsp of cinnamon and 2 tsp of cloves. If you like a more pronounced gingerbread flavour add the remaining spices. If you are not baking with an egg, give the batter a taste and adjust as you like.

3. Next, add the flour mixture to the molasses mixture 1 cup at a time. Use a mix master if you have one or mix extremely well. Next, roll into large balls to then chill in the fridge for at least 3 hours. We have tested them after sitting for 1 hour, but for best results wait the 3 hours.

4. When ready to roll out the dough, set the oven to 375 degrees F. If baking multiple sheets at a time, set the oven to convection and bake at 375 degrees F.

5. To roll out the dough, sprinkle gluten-free flour onto a flat surface and roll out the dough using a rolling pin to 1/8-1/4' thickness.

6. Cut the batter using a gingerbread men or other cookie cutter. Then, place the cookies onto a parchment paper lined pan approx. 1 inch apart.

7. Place in the oven and bake for 7-10 minutes or until slightly brown around the edges. 8. While the cookies are baking, mix together the icing (coconut oil, icing sugar, ghee, vanilla and maple syrup).

9. Once the cookies are finished baking, keep the cookies on the pan for a few minutes before transferring to a cooling rack.

10. When the cookies have cooled decorate with the icing in any manner you like.