Hey everyone! Welcome to Day 1 of my holiday cookie series! Over the next 10 days, you will find my favorite holiday cookies, paleo/keto-ified. I am going to shoot for 5-6 recipes total. Be sure to stay tuned on Instagram or “follow” this blog so you can check them all out!
I decided to start out with Gingerbread men because my son, Tristan has been dying to decorate them. We did decorate a pre-made Gingerbread house kit, but mean mom wouldn’t let him eat that not only because of the junk, but because I like to look at it all made up until after Christmas, hah!
These gingerbread men are SUPER forgiving so don’t be afraid the dough will crumble and they won’t stay together well, they do! Feel free to experiment by making these even lower in carbs by upping the almond flour and replacing some of the tapioca flour with coconut flour.. but beware, they may be a little less “forgiving” than the original recipe.
The frosting pictured is honestly just regular old royal icing for easy decorating with a 5 and 2 year old, but I did find a promising looking recipe for sugar-free royal icing here!
Can’t wait to see how these turn out for you. Please leave feedback and photos in the comments! Merry Christmas!
Grain-Free Gingerbread Men
Equipment
- **You MUST use an electric or stand mixer for this recipe**
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 3 tablespoons molasses
- 3 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon sea salt
Instructions
- In a large bowl or stand mixer, combine the almond flour, tapioca flour, cinnamon, ginger, cloves, and salt.
- Mix until well-combined, then add all wet ingredients and beat until mixture starts to form wet crumbs. This may take a few minutes.
- Remove the dough mixture and combine the dough together by pressing it together with your hands until it becomes one large ball.
- Roll the dough in between 2 pieces of parchment paper until about 1/4″ thick. (Make sure it is as even as possible.)
- Refrigerate dough for 30-40 minutes. Preheat oven to 350.
- Cut cookies with a gingerbread man shaped cookie cutter and bake for 8-12 minutes until golden brown. You can repeat the process if you have a lot of extra “scraps”. Just keep rolling, refrigerating, and baking until you run out of dough!
- Cool and decorate as desired.
