Didn’t know this was a thing, but not complaining. I was already planning to work on a gingerbread cookie recipe…so this seemed like the perfect day to roll it out.
And I have to say, I’m pretty thrilled with these little guys!
They’re grain free, sugar free, and dairy free. Low carb and keto friendly. They taste great…the perfect mix of sweet and spicy.
And, oh yeah…they’re adorable!
little gingerbread men
one egg
one cup cashew butter
one quarter cup coconut flour
one half cup + one tablespoon granulated monk fruit sweetener
two tablespoons gingerbread spice blend (buy already made or scroll down to make your own)
In a medium bowl combine all ingredients thoroughly (sometimes I use my Kitchen Aid mixer, sometimes I get a workout and mix by hand!)
Chill the dough for at least an hour, then preheat oven to 350.
Carefully roll out dough between two pieces of parchment paper to about 1/4 inch thickness. Don’t go too thin or the cookies will fall apart.
Carefully cut into shapes with cookie cutters…smaller works better so the dough doesn’t fall apart. Using small cookie cutters I made over 400 cookies. Transfer to parchment lined baking sheet and bake for 8 minutes. Enjoy!
gingerbread spice blend
two tablespoons ground allspice
two tablespoons ground cinnamon
two tablespoons ground ginger
one tablespoon ground cloves
one tablespoon ground nutmeg
Combine thoroughly and store in sealed container. This will last you awhile!
These are perfect with the smart/sexy gingerbread latte I posted last week.
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