Gingerbread Cookies (Keto, Paleo, Vegan)
Crisp cookies full of gingerbread flavor, it's hard to believe these scrumptious Gingerbread Men are gluten-free, dairy-free and sugar-free!
Prep Time10 mins
Cook Time9 mins
Servings: 30 cookies
To make the cookies:
Preheat oven to 350. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine dry ingredients (almond flour, spices, monkfruit, and salt)
In a small glass measuring cup or bowl, melt coconut oil. Stir in syrup and molasses.
Pour wet mixture over dry and mix well into a dough. Let dough rest for 2 minutes. If your dough is too dry, add a tiny splash of water. Too sticky? Add a dash of almond flour. Taste and adjust if needed (more sweetener or spices)
Place dough on the parchment-lined tray and cover with another large piece of parchment. With a rolling pin, roll dough thinly. Cut into mini or regular size gingerbread men (or any shape you like!)
Remove and re-roll excess dough and cut out shapes until dough is used up. (Wipe cutters in between if it sticks)
Place cookies on the baking sheet. Bake for 8-9 minutes for small size, or add 1-2 extra minutes for larger size cookies (*group and bake sizes separately so the small sizes don't burn). See notes.
Allow to cool completely before frosting.
To make the frosting:
Melt coconut butter by placing jar/packet in a bowl of warm water until liquified (this may take about 10 minutes. Never microwave)
In a small bowl, mix together melted coconut butter and remaining ingredients. Taste and adjust for sweetness.
Transfer frosting to a zip-top bag, snip off the top and pipe on gingerbread faces, buttons and outlines, if you like. ENJOY :)
Stays fresh at room temp for 2-3 days, in an airtight container lined with a paper towel.
For longer storage, refrigerate for 7-10 days or freeze for 30-60 days. (I love eating these straight from the freezer! No thawing needed)
Keep in Mind:
- The thinner you roll your dough, the faster the cookies will cook.
- If you want thicker, chewy cookies, don't roll them as thick (this makes about 15-20 small cookies)
- If you want crunchy cookies, roll them thin and bake them an extra minute or so.
- If you want softer cookies, replace the oil in the recipe with water and reduce the baking time by one minute or so.
Calories: 37.6kcal | Carbohydrates: 1.5g | Protein: 1g | Fat: 3.29g | Fiber: 0.7g | Sugar Alcohol: 0.18g | Net Carbs: 0.6g