Gingerbread Men (Paleo, Vegan & Gluten Free)

Makes: 20-24 Prep Time: 10 min Bake Time: 10 min Total Time: 20 min

Ingredients for the Cookies:

3 cups of Bob’s Red Mill almond flour

1 1/2 cup of arrow root powder or tapioca starch

2 1/2 tsp of ground ginger

2 tsp of cinnamon

1/2 tsp of cloves

1 tsp of nutmeg

1/2 tsp of finely ground sea salt

1/3 cup + 1 Tbs of coconut oil melted

3 Tbs of molasses

1/4 cup of pure maple syrup

1 tsp vanilla extract

Ingredients for the Icing:

2 cups of powdered sugar

2-3 Tbs of unsweetened coconut milk

1 Tbs of vanilla extract

Directions:

Preheat your oven to 350˚F. In a large mixing bowl combine the almond flour, arrow root powder and all the spices together. Add in molasses, coconut oil, maple syrup and vanilla extract. Mix until a dough forms. The dough will be slightly crumbly but will form a ball of dough when pressed together. Once dough has formed into a ball remove from the mixing bowl and place on a long sheet of parchment paper. Place another sheet of parchment paper on top and roll dough out until it is about 1/4 of an inch thick. You can roll out as tick or as thin as you want but this will change the baking time. Use a greased cookie cutter to cut out your shapes. Place shapes about 1/2 inch apart on a parchment paper lined cookie sheet. Bake for 10 minutes. Allow cookies to completely cool before frosting.

Directions for the Frosting:

Mix all frosting ingredients together and place in a piping bag or in a ziplock baggie with the corner cut off. Pipe desired design on cookies after they have cooled. Store cookies in an airtight container for up to 2 weeks. Can be stored at room temperature.

Macros:

Notes:

***All text & images © Copyright Kaili Mills for Measure Me Whole.

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