YES! Soft and chewy gingerbread men. I just can’t do crunchy cookies. If I want something crunchy, I’ll eat some crackers.
It would have been clever to try my soft and chewy ginger cookies to make gingerbread men, but I only realized this after futzing around with a new recipe creation. Oh well. The new recipe worked out fine! And I was pleasantly surprised by the taste. They’re pretty molasses-y, but not overwhelmingly so. But still, not recommended for molasses haters.
The dough isn’t the nicest to work with (you have to freeze it and flour the surface before rolling the dough into shapes) but it’s not that bad and not any more work than a normal roll-out cookie recipe.
Mr. Texanerin and I just got back from Prague – the most beautiful city I’ve ever seen! Hopefully I got a few decent pictures to share. I’m so behind with blogging, Christmas crafting (no Christmas shopping this year! :D), and the whole life thing so I’m afraid they’ll have to wait. I hope your Christmas preparations are going well!
Soft and Chewy Grain- and Gluten-free Gingerbread Men
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16-20 gingerbread men
- 285 grams (~2¾ cups, but please weigh it!) almond flour or almond meal
- ¼ cup (33 grams) coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ cup + 2 tablespoons (120 grams) honey
- ¼ cup (60ml) molasses
- ¼ cup (56 grams) coconut oil, melted
- In a medium bowl, combine all the dry ingredients and set this bowl aside.
- In another medium bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined.
- Divide the dough into four balls, place the balls in plastic wrap and chill in the freezer for at least 30 minutes or until the dough is quite firm.
- Preheat your oven to 350°F (176°C). Get out two pieces of parchment paper or two Silpats and flour both of them with almond flour or whatever kind of flour you like. I normally don't flour my Silpats but here it's absolutely necessary.
- Take out one ball of dough at a time, roll it out to about ⅛", and, working quickly, use your cookie cutters of choice to cut out the desired shapes. I prefer to cut the shapes, leaving about ¾" between each one, and then remove the dough surrounding the shape. That way I don't have to worry about damaging the gingerbread men. Gather up the leftover dough and place back in the freezer. Bake the gingerbread men for 7 - 9 minutes. They'll still be soft when you take them out of the oven.
- Immediately remove the piece of parchment paper or Silpat from the pan to prevent the gingerbread men from baking even more. If you want them slightly crunchy, you can let them cool on the cookie sheet. When completely cooled, you can pipe on some white chocolate for decoration.
- Store in an airtight container. They get really soft if not properly stored or if left too long uncovered. I didn't pack mine up for several hours but luckily liked my gingerbread men that soft however. The only downside is that they stuck together a little (but you can easily pull them apart again).