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Gingerbread Men Cookies | PALEO

Servings: 16 cookies
Calories: 253kcal

Ingredients

For the Cookies

  • 1 1/2 cups almond flour
  • 1/4 cup arrow root powder
  • 2 tbsp coconut flour
  • 2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 cup light colored honey
  • 2 tbsp palm shortening
  • 2 tbsp coconut sugar
  • 1/4 tsp vanilla extract

For the Frosting

  • 1/2 cup palm shortening I use Nutiva
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 1/2 tsp honey
  • 1 1/2 tsp vanilla extract
  • 1/3 cup arrow root powder
  • 1 tbsp arrowroot powder

Instructions

  • Preheat the oven to 350ºF.
  • Combine the almond flour, coconut flour, arrowroot powder, ginger, cinnamon, nutmeg, and baking soda in a stand mixer bowl.
  • In a saucepan, melt the palm shortening, honey, coconut sugar, and vanilla extract and mix together.
  • Once the wet ingredients are melted, turn your mixer on low and gently pour the wet ingredients in, mixing to combine.  NOTE:  If your dough feels too sticky to handle, add a tablespoon or two of coconut flour to the mix.
  • Lay the dough down between pieces of parchment paper and roll out into a thin layer of dough.
  • Cut out your gingerbread cookies with a cookie cutter and place on your baking sheet.
  • Bake for 8-10 minutes.
  • While the cookies bake, start to make the frosting by placing the room temperature coconut oil and palm shortening in the mixer.
  • While those are mixing, slowly add in the honey, vanilla extract, and arrowroot powder.
  • Add frosting to a piping bag, or you can simply put it into a plastic bag and cut a small hole for the frosting to pipe through.
  • Let the cookies cool completely before you frost them.
  • Enjoy!

Nutrition

Calories: 253kcal | Carbohydrates: 18g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Sodium: 45mg | Fiber: 2g | Sugar: 11g | Iron: 1mg