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–+ servings

Gluten-Free Almond Flour Gingerbread Man Cookies Recipe

Gentle Tummy
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Ingredients
  

Gingerbread Cookie Dough:

Icing:

  • 1/2 cup organic powdered sugar
  • 1-1/2 teaspoons milk
  • 1 teaspoon butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    In a large mixing bowl or the bowl of a stand mixer, combine your dry ingredients, including almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, dried ginger, and salt. Mix with a spatula or electric mixer until well combined.
    Make a well in the center of your dry mixture and add your wet ingredients, including molasses, melted coconut oil, maple syrup, and 1-2 tablespoons of milk. Fold in with a spatula. Adjust the amount of milk based on the consistency of the dough. (See Recipe Notes)
  • Cut a large piece of parchment paper and fold it in half. Place the dough in between the two halves of parchment paper and roll the dough to about 1/4 inch thickness. Use gingerbread man cookie cutters to cut out shapes and transfer them to the prepared cookie sheet.
    Bake in the preheated oven for 9 minutes. They will appear soft but will firm up as they cool.
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
  • In a small bowl, whisk together powdered sugar, milk, and butter until you achieve a smooth icing consistency.
    Once the cookies are completely cooled, use a piping bag or a small snack bag with a small clipped corner to pipe the icing on top of the cookies. Allow the icing to set before serving.

Video

Notes

Dough Sweetness: Sample the dough before rolling. You can adjust the sweetness if desired by adding more coconut sugar, 1 teaspoon at a time.
Consistency of the Dough: After mixing wet ingredients into the dough, it will be slightly crumbly, and that is okay. Test it by rolling about 1 tablespoon of dough in your hand into a ball. If it holds together, your dough is perfect. If it's still too crumbly, add 1 tablespoon of milk. If it's too wet and sticking to your hands, add 1 tablespoon of almond flour.
Rolling the Dough: Rolling the dough between the two sheets of parchment paper eliminates the need for rolling them on a messy, floured surface. 
Rolling Thickness: Roll the dough to a uniform thickness of about 1/4 inch for even baking. Thicker cookies may require slightly longer baking times.
Icing Consistency: Adjust the amount of milk in the icing to achieve your desired consistency. Add more milk for a thinner icing or more powdered sugar for a thicker one.
Did you make this recipe?Please let me know in the comments below how it turned out :)