Easy paleo vegan gingerbread man cookies recipe15
If you’ve got food allergies or intolerances, the holidays can be really hard. Surrounded by all of these delicious baked goods and treats, but unable to partake in any of them. Or if you do, you’re faced with any number of food allergy or intolerance symptoms that can make the indulgence not worth it. These grain-free, nut-free, dairy-free, egg-free, vegan and gluten-free gingerbread men are perfect if you or your guests have multiple food allergies. They are even autoimmune-paleo compliant, since the spices used (ginger, cinnamon and cloves) are on the ‘safe’ list of the AIP protocol.
A caveat though – in all honesty, baking without eggs and regular flour is challenging, so if you’re used to conventional baking, this dough is not as easy to handle as a regular wheat dough. This dough was easiest to handle when still warm. As it cooled, it became grainier and stickier. In one test run, I made a triple-batch of this dough – which I don’t actually recommend because a large amount of this dough is hard to handle quickly – it can get a little finicky by either being too moist and sticky (in which case, letting it sit in the fridge for half an hour or more should help), or it can dry out too much (in which case, I suggest adding small amounts of water – no more than 1/8 cup at a time until the dough is wet enough). If you need to make a lot of cookies, I suggest making small batches of dough at a time. The dough also doesn’t have the same texture as an all-purpose flour and egg cookie – if you roll these out rather thin, they can be crispy, but I made most of mine to be about 1/4″ thick, and they were deliciously chewy.
If you’re after crispy gingerbread men – more like a gingersnap – I highly recommend letting them cool thoroughly for several hours and not stick them in a sealed container. If you like your gingerbread chewy, then they’ll certainly stay that way by cooling, and then storing them in an air-tight container.
I decorated these cookies with a simple frosting made with coconut oil, honey and a bit of vanilla. If you need to make a vegan frosting, simply substitute the honey for maple syrup. One thing I wish I’d done is made little sandwich cookies, with a layer of frosting between two gingerbread. YUM!
- 1/4 cup water
- 2.5 tbsp molasses
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 tsp ginger powder
- 1/2 tsp ground cinnamon
- pinch of cloves
- pinch of salt
- 1/3 cup well-mashed sweet potato (about 1/2 a medium sweet potato)
- 1/4 cup softened coconut oil
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350F.
- If you don't have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside 1/3 cup of mashed sweet potato.
- In a small saucepan on low heat, add the water, molasses, coconut oil, maple syrup and vanilla extract together until the coconut oil is melted. Add the mashed sweet potato, and blend everything together with an immersion blender.
- In a mixing bowl, blend together the tapioca and coconut flours, and the ginger, cinnamon, cloves and salt.
- Slowly add the liquid mixture into the flour mixture until a dough forms.
- Roll the dough between two sheets of parchment paper. For chewier cookies, roll the dough to about 1/4" thick, for crisper cookies roll the dough thinner. Cut with cookie cutters.
- Bake on a cookie sheet lined with parchment paper for 20-25 minutes.
- Optional: allow cookies to cool thoroughly and decorate with frosting.
- Beat together softened coconut oil with maple syrup or honey and vanilla until fluffy.
- Put in a small piping bag, or alternatively in a small sandwich bag, and cut a tiny hole to squeeze frosting out onto gingerbread men.
This post is linked to Paleo AIP Recipe Roundtable on Phoenix Helix