With the holidays approaching I can’t help but get excited about baking fun treats for my family and friends. My three year old daughter loves to bake with me. Yesterday she was really excited about these cookies because we got to use cute cookie cutters! Her face lit up when I gave her this special Gingerbread Man Cookie.
These cookies aren’t crispy like traditional gingerbread cookies. They hold up well but they are soft. We based this recipe off of the recipe in Nourishing Traditions. We substituted coconut flour for the almonds and added an egg to help hold the dough together.
Serve warm or store cookies in airtight container in refrigerator. Enjoy!
- 1 cup coconut flour
- ½ cup soft butter or coconut oil
- 1 cup arrowroot powder
- 1 egg
- ½ cup honey
- 1½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- filtered water
- Mix all dry ingredients together. Add the honey and egg and mix well. Add water 1 tablespoon at a time until dough forms into a ball (I only added 1 tablespoon).
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop cookie dough out using a tablespoon size measuring spoon.
- Flatten cookies with a fork. Bake round Gingerbread Cookies for 10-12 minutes or until golden brown.
- Use a cookie cutter to cut out gingerbread man cookies. Carefully place cookies on cookie sheet. Bake 10-15 minutes or until golden brown.
- Baking time may vary depending on how thin you roll out your cookies. Cheek your cookies frequently to prevent burning.